Description
A Cajun twist on a classic rice stuffed green pepper – andouille sausage, shrimp, and Creole seasoning.
Ingredients
- 6 large green bell peppers
- 3 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- 1 tablespoon Creole seasoning
- black pepper to taste
- ¾ pound shrimp, peeled and deveined
- 1 ½ links of andouille sausage, diced
- 1 cup uncooked long-grain white rice
- 2 ½ cups chicken broth
- 1 (8 ounce) can tomato sauce
- 1 lemon – cut into wedges, for garnish (Optional)
- Louisiana-style hot sauce (Optional)
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8×12 inch baking dish. Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels.
- Heat olive oil in a large
- deep skillet over medium heat. Saute onion until translucent. Stir in garlic
- and season with oregano
- Creole seasoning and black pepper. Stir in shrimp and sausage
- and cook until shrimp turns pink
- 5 minutes. Stir in rice
- and cook 1 minute. Pour in chicken broth and tomato sauce. Cook until thick
- 15 to 20 minutes. Fill peppers with stuffing mixture
- and place in baking dish.
- Bake in preheated oven for 15 to 20 minutes
- or until heated through. Serve with lemon wedges and hot sauce.
Prep Time: 45 mins
Cook Time: 15 mins
Total Time: 1 hr
Servings: 6