Aidells Jambalaya
Aidells Jambalaya

1 lb. cooked boneless chicken thighs (cut into 1/2’’ dices)
4 oz. Kentucky Legend boneless ham (cut into 1/2’’ dices)
4 Aidells Cajun Andouille Sausage (cut into 1/2’’ rounds)
1 lb. medium shrimp (peeled & deveined)
1 1/2 cups long grain white rice
1 green & 1 red bell pepper (chopped)
1/2 tsp. cayenne
1/2 tsp. dried thyme
1/4 tsp. sage
1/4 tsp. dried marjoram
1 large onion (chopped)
1 stalk celery (chopped)
1 tbsp. soy sauce
1 cup green onion (chopped)
2 garlic cloves (chopped)
2 cups chicken stock
Salt & black pepper to taste

1. In a large, high sided skillet or Dutch oven, over medium heat, sauté the sausage and ham until lightly browned, about 10 min. Remove from the pan, reserving the rendered fat.

2. In the same pan, sauté the onion and celery until deep brown, about 30 min. Add the green onions, garlic, and bell peppers, and sauté for 5 min. Add the cayenne, bay leaves, thyme, sage, marjoram and stock, bring to a boil, and stir in the rice.

3. Cover and cook about 20-30 min. until the rice is almost done. Stir in the chicken, sausage, ham, and shrimp. Cover and cook another 10 min. until all the liquid is absorbed, the shrimp is opaque and the rice is fully cooked but firm.

4. Season to taste with salt and pepper.

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