A Cajun twist on a classic rice stuffed green pepper andouille sausage shrimp and Creole seasoning
Prep Time
1 hr
Dificult
Medium
Servings
6
Ingredients
Instructions
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.