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My review
Cajun Style Stuffed Peppers
Heidi Slonka
"A Cajun twist on a classic rice stuffed green pepper - andouille sausage, shrimp, and Creole seasoning."
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Ingredients
1 h servings 307Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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
Read all reviews 119166 Ratings
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Most helpful positive review
9/30/2003
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 th...
Most helpful critical review
11/24/2009
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.
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9/30/2003
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 th...
8/28/2002
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!
8/14/2002
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 ...
1/1/2009
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 stuffi...
12/10/2001
Very fast and easy to make, being for Texas we like the kick from the peppers.
7/27/2010
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 defi...
10/1/2010
Used chorizo, used cooked rice and omitted chicken broth and it was awesome!!
1/20/2009
We thought these were a great, simple, and healthful Sunday dinner. I used yellow instead of green peppers (preference) but other than that followed the recipe as stated. Next time I would be ...
1/18/2009
Excellent. Used Creole seasoning blend from this site too, was very good. Cut peppers in half and then stuffed, personal preference, just find them easier to eat this way.