Name: Summit Hill Foods
Telephone: +

¼ cup	oil
1 lb	boneless skinless chicken thighs cut into 3” pieces
1 cup	diced celery
1 cup	diced green bell pepper
1 cup	diced onion
2 Tbsp	minced garlic
8 oz	andouille sausage cut into ¼” pieces
8 oz	cured ham, diced
2 Tbsp	Red Rooster Hot Sauce
2 Tbsp	salt free Cajun seasoning
2 Tbsp	Better Than Bouillon® Roasted Chicken Base mixed with 4 cups hot water
2 cup	converted rice
1 lb	shrimp, peeled and deveined (26 - 30 count)
1 lb	crawfish tails

Completed step 1

1

Preheat the oven to 350°F.
Completed step 2

2

Add the oil to a large ovenproof sauté pan over medium high heat. Add the chicken thighs to the pan and brown for 2 - 3 minutes. Add the onion, bell pepper and celery to the pan and cook for 2 - 3 minutes more. Add the garlic, sausage, ham, Hot Sauce, and Cajun seasoning to the pan and cook for 1 minute more. Add the Roasted Chicken broth and rice to the pan, stir, remove from the heat and cover tightly with aluminum foil.
Completed step 3

3

Place the pan directly into the oven and cook for 20 minutes. Carefully remove the pan from the oven and add the shrimp to the top, do not stir. Cover and place back in the oven for 10 minutes.
Completed step 4

4

Remove the pan from the oven and add the crawfish with juices to the pan and stir to combine.
Completed step 5

5

Serve immediately.

Recipe tags: Red Rooster Hot Sauce, moderate difficulty, dinner, stovetop

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