Recipe by Heidi Slonka
"A Cajun twist on a classic rice stuffed green pepper - andouille sausage, shrimp, and Creole seasoning."
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green bell peppers
black pepper to taste
shrimp, peeled and deveined
links of andouille sausage, diced
uncooked long-grain white rice
2 1/2 cups
1 (8 ounce) can
lemon - cut into wedges, for garnish
Louisiana-style hot sauce
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!!
Husband really enjoyed. I used chicken sausage and was concerned that the shrimp would be rubbery, but suprisingly enough they were fine, even the next day.
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!
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.
This was awesome food for a family that was raised on Louisiana cooking! However, after cooking this, I will make some changes next time. First of all, 2-1/2 cups chicken broth made the stuffing mixture way too soupy. I felt like if I let it "cook until thick" the shrimp would be overcooked and the rice too done, So, I ended up using a slotted spoon to drain off liquid as I stuffed the peppers. I also used less Creole seasoning (I used 2 teaspoons) because I felt like it would be too salty otherwise. I'm glad I made that decision as the final mixture bordered on being a little salty. All in all, though, this was super tasty!
Very fast and easy to make, being for Texas we like the kick from the peppers.
I changed the sausage and put in a half pound spicy italian sausage and a half pound sweet sausage and it turned out great. I made this for my parents and they absolutely loved it. I will definitely make this again. It had a ton of flavor.
Used chorizo, used cooked rice and omitted chicken broth and it was awesome!!
* Percent Daily Values are based on a 2,000 calorie diet.
Cajun Style Stuffed Peppers
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 86
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