Jambalaya Stuffed Peppers
Jambalaya stuffed peppers - A Cajun and Creole fusion made with smoked sausage and shrimp rice baked in a colorful assortment of bell peppers.
Ingredients
- 6 large bell peppers
- 1 cup long-grain white rice
- 1 lb shrimp, cleaned and deveined
- ½ lb smoked sausage, sliced
- 1 cup crushed tomatoes
- 1 onion, diced
- 3 cloves garlic, minced
- 1.5 cups chicken broth
- 2 tablespoon Cajun seasoning
- 2 tablespoon olive oil
- 1 tablespoon cilantro, chopped
- salt to taste
- pepper
Instructions
- Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush them with olive oil, both inside and out, and set them aside. Season the shrimp with salt and 1 teaspoon Cajun seasoning. Wash the rice to get rid of the starch and set aside.
- In a pot, cook the smoked sausages in olive oil. Once cooked, set aside. In the same oil, fry the shrimps for 1-2 minutes on each side and set it aside.
- In the same pot, heat olive oil over medium heat and sauté garlic and diced onions until aromatic. Add the crushed tomatoes and 1 tablespoon Cajun seasoning. Stir for another 5 minutes, and add the rice, chicken broth and season with salt and pepper. Reduce the heat to low-medium as soon as the water begins to boil and cover with a lid. Once the rice is cooked after 10-12 minutes, Mix in the cooked shrimp and sausage.
- Preheat your oven to 400°F. Stuff the peppers with the rice mixture and cover it with the top of bell peppers. Place the peppers in a baking dish and bake for 25-30 minutes or until the peppers are tender.
- Once the peppers are cooked, remove them from the oven and garnish with chopped cilantro. Let it rest for 5 minutes before serving.