Recipe: Bell’s Eccentric Café Jambalaya

An Eccentric Café classic dish you can now cook at home!

Ingredients

• 2 lbs of Andouille sausage, sliced to 1/2 inch pieces
• 2 large yellow onions, diced
• 4 poblano peppers, diced
• 2 large red peppers, diced
• 2 large green peppers, diced
• 1/4 cup minced garlic
• 1 lb of shredded smoked chicken (or shred a rotisserie chicken)
• 2 Tbsp Cajun spice blend
• 2 tsp each of ground chipotle, ground thyme, ground oregano, paprika
• 1 tsp cayenne pepper
• 1/4 cup tomato paste
• 1-2 quarts chicken stock
• 4 to 8 10-oz cans of stewing tomatoes
• Salt and pepper to taste
• Cooked rice to serve

Directions

1. Sauté the Andouille: In a large stockpot, heat a few tablespoons of oil over medium heat. Add the sliced Andouille and cook until browned.
2. Cook the Vegetables: Add the onions, poblanos, red peppers, green peppers, and garlic to the pot. Cook until the vegetables are softened.
3. Combine and Simmer: Stir in the shredded chicken, tomato paste, stewing tomatoes, chicken stock, and all the spices. Bring the mixture to a simmer.
4. Final Seasoning: Let it cook for 15-20 minutes until the jambalaya has thickened slightly. Season with salt and pepper to your taste.
5. Serve: Serve the jambalaya hot over cooked rice.