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