Submitted by aidells ~
November 23, 2010
Ratings & Reviews (0)


Prep time2 hours
Meal-CourseLunch Dinner
CuisineMediterranean French
Preparation MethodSaute
Standard Key Words



1lbcooked chicken thighs (cut into 1/2-inch pieces)
4ozAidells Tasso or smoked ham (cut into 1/2-inch dices)
4 Aidells Cajun Style Andouille links (sliced into 1/2-inch rounds)
1 large onion (chopped)
1 stalk celery (chopped)
1Tsoy sauce
1cgreen onions (chopped)
2 garlic cloves (chopped)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
1/2tdried thyme
1/4tdried marjoram
2cchicken stock
1 1/2clong grain white rice
1lbmedium shrimp (peeled and deveined)
  salt and freshly ground black pepper to taste


This flavorful rice dish, based on Spanish paella or arroz con pollo, gets life and spice from the addition of Aidells Cajun Style Andouille. The word jambalaya probably comes from the Spanish and French words for ham, jamon or jambon.


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

In the same pan, sauté the onion and celery until deep brown, about 30 minutes. Add the green onions, garlic, and bell peppers, and sauté 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.


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