Happy Mardi Gras!
Every year I try to remember to make some Cajun food for the holiday and every year I forget. Not this year! We went all out this weekend with boudin and King Cake. I even picked up a giant andouille sausage to have for today. I know those aren’t the classiest Cajun foods, but they are the easiest to make. I’m all about easy recipes these days.
I’m not from Louisiana, but I like to consider myself honorary Cajun. I’ve been to the state more times than I can count. My aunt lived in Monroe for the longest time. I have family in Alexandria. I am deeply entrenched in the Cajun way of life.
My mom makes the best jambalaya. She got it from a newspaper years and years ago and has made it for special occasions ever since. I took a page from that jambalaya recipe to make these stuffed peppers. Andouille (or any sausage will do), shrimp, and rice in a decadent tomato sauce stuffed inside crispy bell peppers—sounds wonderful, right?
You can use regular cooked rice or lighten it up with cauliflower rice (that’s what I did!). This recipe is simple: it uses the holy trinity (or duo in my case because I hate celery- green pepper & onion) as a base, some tomato paste, and a can of crushed tomatoes.
Shrimp, creole seasoning, sausage and rice—that’s all you need after that. Simple, scrumptious, and a perfect testament to my love of Louisiana.
Enjoy!
Jambalaya Stuffed Peppers
Andouille and shrimp jambalaya stuffed inside fresh bell peppers for a fresh take on a Cajun classic.
Ingredients
- 5 bell peppers
- 1 lb. shrimp
- 2 TBS. olive oil
- 2 tsp. Creole seasoning
- 1 lb. andouille sausage
- 1 yellow onion, diced
- 2 TBS. tomato paste
- 1 can (14 oz) crushed tomatoes
- 1 cup cooked rice (I used cauliflower rice)
Directions
- Preheat oven to 425 degrees. Slice 4 bell peppers in half, scooping out the seeds and hollowing out the middle of any ribs. Place pepper halves, cut side up, in a large baking dish.
- Dice remaining bell pepper. Heat oil in a large sauce pan or deep skillet over medium high heat. Add onion and bell pepper and saute until tender.
- Add sausage and continue to cook until browned, about 3-4 minutes. Stir in tomato paste and let cook for one more minute.
- Season shrimp with Creole seasoning. Add shrimp to pot with sausage and stir, cooking, until pink, about 3-4 minutes. Stir in crushed tomatoes (undrained) and let mixture come to a simmer. Simmer for 5 minutes before adding cooked rice.
- Remove pan from heat. Let mixture cool slightly. Using a large spoon, scoop out jambalaya mixture and place into pepper halves, filling up over the top.
- Bake stuffed peppers for 10-15 minutes.
Step-By-Step Instructions
Preheat oven to 425 degrees. Slice 4 bell peppers in half, scooping out the seeds and hollowing out the middle of any ribs. Place pepper halves, cut side up, in a large baking dish. Dice remaining bell pepper. Heat oil in a large sauce pan or deep skillet over medium high heat. Add onion and bell pepper and saute until tender.
Add sausage and continue to cook until browned, about 3-4 minutes. Stir in tomato paste and let cook for one more minute.
Season shrimp with Creole seasoning. Add shrimp to pot with sausage and stir, cooking, until pink, about 3-4 minutes. Stir in crushed tomatoes (undrained) and let mixture come to a simmer. Simmer for 5 minutes before adding cooked rice.
Remove pan from heat. Let mixture cool slightly. Using a large spoon, scoop out jambalaya mixture and place into pepper halves, filling up over the top.
Bake stuffed peppers for 10-15 minutes.
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