Jambalaya

• 1 pound cooked chicken thighs cut into 1/2-inch pieces
• 4 ounces Aidells Tasso or smoked ham, cut into 1/2-inch dices
• 4 Aidells(R) Smoked Chicken Sausage, Cajun Style Andouille sliced into 1/2-inch rounds
• 1 large onion chopped
• 1 stalk celery chopped
• 1 tablespoon soy sauce
• 1 cup green onions chopped
• 2 garlic cloves chopped
• 1 green bell pepper chopped
• 1 red bell pepper chopped
• 1/2 teaspoon cayenne
• 1/2 teaspoon dried thyme
• 1/4 teaspoon sage
• 1/4 teaspoon dried marjoram
• 2 cups chicken stock
• 1/2 cup long grain white rice
• 1 pound medium shrimp peeled and deveined
• salt to taste
• freshly ground black pepper to taste

1. In a large, high sided skillet or Dutch oven, over medium heat, saute the sausage and Tasso until lightly browned, about 10 minutes. Remove from the pan, reserving the rendered fat.
2. In the same pan, saute the onion and celery until deep brown, about 30 minutes. Add the green onions, garlic, and bell peppers, and saute for 5 minutes. Add the cayenne, bay leaves, thyme, sage, marjoram and stock, bring to a boil, and stir in the rice. Cover and cook about 20-30 minutes until the rice is almost done. Stir in the chicken, sausage, tasso and shrimp. Cover and cook another 10 minutes until all the liquid is absorbed, the shrimp is opaque and the rice is fully cooked but firm. Season to taste with salt and pepper.

chicken, tasso, chicken sausage, onion, celery, soy sauce, green onions, garlic, green bell pepper, red bell pepper, cayenne, thyme, sage, marjoram, chicken stock, long grain white rice, shrimp, salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Jambalaya-9060772 (may not work)