Mark Boudreauxs Cajun Jambalaya

Ingredients

• 1 pound Andouille (Cajun) or mild smoked pork sausage, sliced 1/4-inch thick
• 1 1/2 pound boneless skinless chicken thigh meat, cubed
• 1 pound ground Italian sausage (mild)
• 1 pound cubed ham
• 2 cups onions, diced
• 1 cup bell pepper
• 2 tbsp minced fresh garlic
• 1/2 cup Old Bays Seafood seasoning (in all), divided
• 1/2 tbsp ground black pepper
• 1/2 tbsp white pepper
• 1/2 tbsp red pepper
• 3/4 tbsp thyme leaves
• 3/4 tbsp basil leaves
• 3 to 4 medium bay leaves
• 5 cups chicken stock
• 1 beer
• 3 cups long grain rice
• 1/2 cup chopped parsley leaves

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