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Cajun Style Stuffed Peppers
SUBMITTED BY:
Heidi Slonka
PHOTO BY:
FAITHFUL96
"A Cajun twist on a classic rice stuffed green pepper - andouille sausage, shrimp, and Creole seasoning."
RECIPE RATING:
Read Reviews
(38)
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PREP TIME
45 Min
COOK TIME
15 Min
READY IN
1 Hr
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 large green bell peppers
3 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1/2 teaspoon dried oregano
1 tablespoon Creole seasoning
black pepper to taste
3/4 pound shrimp, peeled and deveined
1 1/2 links of andouille sausage, diced
1 cup uncooked long-grain white rice
2 1/2 cups chicken broth
1 (8 ounce) can tomato sauce
1 lemon - cut into wedges, for garnish (optional)
Louisiana-style hot sauce
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DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12 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.
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REVIEWS
Reviewed on Sep. 15, 2003 by SUZANNA_VICINUS
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SUZANNA_VICINUS
Sep. 15, 2003
These are absolutely delicious. I add melted cheese for a wonderful look and flavor. For the little effort these take to make, I give them two thumbs UP!
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6 users found this review helpful
These are absolutely delicious. I add melted cheese for a wonderful look and flavor. For the...
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Reviewed on Jun. 5, 2003 by WENDY_SU
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WENDY_SU
Jun. 5, 2003
This recipe was really good. I didn't have any sausages so I'd used bacon and it turned out really well. Found it took longer to cook on the stove top then the time specified. Next time I will cook the rice a head of time to cut down time and chicken broth.
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6 users found this review helpful
This recipe was really good. I didn't have any sausages so I'd used bacon and it turned out...
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Reviewed on Nov. 14, 2003 by
DREGINEK
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DREGINEK
Nov. 14, 2003
Great job Heidi! This is a wonderful change for stuffed peppers. First, I steamed the green peppers instead of boiling them - easier to handle and that way they didn't get soggy. Then I used the "Creole Seasonings Blend" recipe from this site (and less of it - apprx 1/2 tbls) and right before I stuffed the peppers, I added about 8 oz sharp cheddar cheese: mixed it into the rice & sausage concoction to melt. Finally, I sprinkled a DASH of brown sugar over all and opened another 8oz can of tomato sauce and poured over the top of that. Baked and viola! We loved these! It had kick but it wasn't hot. Great blend of flavors! My whole family thanks you Heidi!!
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5 users found this review helpful
Great job Heidi! This is a wonderful change for stuffed peppers. First, I steamed the green...
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Reviewed on Jun. 5, 2003 by RJWISEMAN3
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RJWISEMAN3
Jun. 5, 2003
Very fast and easy to make, being for Texas we like the kick from the peppers.
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5 users found this review helpful
Very fast and easy to make, being for Texas we like the kick from the peppers.
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Reviewed on Nov. 26, 2007 by Wenchysis
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Wenchysis
Nov. 26, 2007
I've tried this recipe several times and every time it was a winner. I even made it vegetarian by sub. the meat with eggplant and zucchini. and instead of regular rice i used half a box of zataran's jambalaya mix, and instead of chicken broth i used vegetable broth. I know its a far cry from the original but holy was it good! thank you thank you!
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2 users found this review helpful
I've tried this recipe several times and every time it was a winner. I even made it...
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Reviewed on Aug. 14, 2007 by
Marieke
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Marieke
Aug. 14, 2007
I make this dish all the time! use green peppers and don't use chicken, just the andouille. add a little Louisiana Hot Sauce and it's sooo good!!
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2 users found this review helpful
I make this dish all the time! use green peppers and don't use chicken, just the...
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Reviewed on Feb. 6, 2007 by
Jasmine in Chico
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Jasmine in Chico
Feb. 6, 2007
I made this with brown rice and Gimme Lean vegetarian sausage. It was very good, but of course, I had to adjust the cooking time for the brown rice. As other's suggested, I added the shrimp after the rice was done so that they wouldn't over cook and get tough.
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2 users found this review helpful
I made this with brown rice and Gimme Lean vegetarian sausage. It was very good, but of...
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Reviewed on Mar. 16, 2006 by FAITHFUL96
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FAITHFUL96
Mar. 16, 2006
This was well received by my husband who loves both rice dishes and anything spicy. The green peppers at my grocery were looking a little tried, so I had no choice but to substitute with red bell peppers. The only change I made took place during the cooking process: I added the shrimp to the rice mixture a few minutes prior to stuffing the peppers. Sometimes I find if you overcook shrimp it gets tough. I will definitely make these again!
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2 users found this review helpful
This was well received by my husband who loves both rice dishes and anything spicy. The green...
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Reviewed on Mar. 19, 2008 by