Mudhen Jambalaya

Chef Suki Otsuki -- Mudhen Meat and Greens

1c celery, diced
2T garlic, minced
1c poblano peppers, diced
1c red bell peppers, diced
1c onion, diced
12oz andouille style sausage, cut into half moons
2T blackening spice
2T basil, chopped
1.5c fresh tomato scraps, large diced
1ea 16oz can DOP tomato sauce
1c chicken stock
2T scallion

Saute the onions, celery, peppers and garlic in olive oil.  Add the sausage and saute.  Add the blackening seasoning and saute. Add the tomato scraps, sauce, and chicken stock and allow to simmer for 30-45 minutes over low heat. Season with salt and pepper to taste.  

A great addition would be chicken thighs or blackened shrimp to make this an even heartier meal.  Serve with cauli rice and enjoy!