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Recipe: Bell’s Eccentric Café Jambalaya

February 1, 2020

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



  • 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



  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.

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