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Shrimp Jambalaya Stuffed Peppers

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Level: Intermediate

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Description

While the jambalaya stuffing is not a traditionally prepared jambalaya, the flavors are similar. This is a welcome alternative to traditional stuffed pepper recipes and is a good way to use up the glut of peppers that come out of the garden each summer. You can fill whatever type of peppers you have on hand – banana peppers are excellent, but you will need more than 6 as called for.

Ingredients

  • 6 whole Large Green Bell Peppers
  • 3 Tablespoons Olive Oil
  • 1 whole Onion, Diced
  • 2 cloves Garlic, Minced
  • ½ teaspoons Dried Oregano
  • 1 Tablespoon Creole Seasoning, To Taste
  • 1 teaspoon Pepper To Taste
  • ¾ pounds Small Shrimp, Peeled And Deveined
  • 1-½ whole Links Andouille Sausage, Diced
  • 1 cup Uncooked Long Grain Rice
  • 2-½ cups Chicken Broth
  • 1 can 8 Oz. Tomato Sauce
  • 1 whole Lemon, Cut Into Wedges

Preparation

Preheat oven to 325 degrees. Grease a 8″x12″ baking pan.

Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch the peppers in the boiling water for about 3 minutes. Immediately remove and place in ice cold water to cool. Drain peppers and place upside down on paper towels to dry.

Heat oil in a large, deep skillet. Saute the onion until almost translucent. Add the garlic, oregano, Creole seasoning, and pepper.

Stir in shrimp and sausage and cook until the shrimp begins to turn pink (about 5 minutes).

Stir in the rice and cook 1 minute. Stir in chicken broth and tomato sauce and bring to a boil. Reduce heat to medium and cook uncovered until thick (about 15-20 minutes) stirring only occasionally to prevent rice from sticking to the bottom.

Once thick, fill the peppers with the stuffing mixture and place in prepared baking dish.

Bake 15-20 minutes or until heated through. Serve with lemon wedges and hot sauce.

One Comment

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lauralynne on 10.9.2009

Excellent! My husband was born and raised in New Orleans and says this is the best jambalaya he’s ever had!

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