A Cajun twist on a classic rice stuffed green pepper - andouille sausage, shrimp, and Creole seasoning.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

306.8 calories; protein 17g 34% DV; carbohydrates 39.9g 13% DV; fat 9.6g 15% DV; cholesterol 90.2mg 30% DV; sodium 954.3mg 38% DV. Full Nutrition

Reviews (124)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/15/2003
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!! Read More
(41)

Most helpful critical review

Rating: 3 stars
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. Read More
(9)
174 Ratings
  • 5 star values: 126
  • 4 star values: 39
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/15/2003
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!! Read More
(41)
Rating: 5 stars
09/15/2003
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! Read More
(36)
Rating: 4 stars
06/05/2003
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. Read More
(28)
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Rating: 5 stars
01/01/2009
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 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! Read More
(23)
Rating: 5 stars
06/05/2003
Very fast and easy to make being for Texas we like the kick from the peppers. Read More
(20)
Rating: 5 stars
07/28/2010
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 definitely make this again. It had a ton of flavor. Read More
(16)
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Rating: 5 stars
10/04/2010
Used chorizo used cooked rice and omitted chicken broth and it was awesome!! Read More
(15)
Rating: 5 stars
02/02/2009
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. Read More
(13)
Rating: 4 stars
01/24/2011
Simplified this recipe since I'm a working mom. Made the jambalaya mix in a box from the store. Added sausage and frozen shrimp. Topped each stuffed pepper with cajun sauce before baking. Did 2 green and 2 yellow peppers. Next time will do all green. Everyone loved this recipe. Will make again! Read More
(13)
Rating: 3 stars
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. Read More
(9)