I had this cooked for me by a coworker, and I was blown away by the flavor. I made a few adjustments and created my own variation. This is so creamy and nutritious, with just a hint of almonds and saffron, that folks will wonder what’s in it. Saffron has great power. Don’t overuse it!
| Prep Time: | 45 mins |
| Cook Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 large green bell peppers
- 3 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- 1 tablespoon Creole seasoning
- black pepper to taste
- ¾ pound shrimp, peeled and deveined
- 1 ½ links of andouille sausage, diced
- 1 cup uncooked long-grain white rice
- 2 ½ cups chicken broth
- 1 (8 ounce) can tomato sauce
- 1 lemon – cut into wedges, for garnish (Optional)
- Louisiana-style hot sauce (Optional)
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8×12 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.
Nutrition Facts
| Calories | 307 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 5 g |
| Protein | 17 g |
| Saturated Fat | 2 g |
| Sodium | 954 mg |
| Sugars | 7 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
It was a wonderful recipe with a Jambalaya twist. Every single ingredient works perfectly. I just added chopped scallions on top as a garnish. Absolutely I will make it again.
We liked this very much. I made some changes based on our preferences and others’ suggestions. Since I was cooking for two, one of whom prefers not to be in the vicinity of a green bell pepper, I used one red and one yellow pepper and did not blanch them; I may do that next time. I used 1/2 lb. raw shrimp, cut into thirds, 1/4 lb. large-diced kielbasa, and 1/3 cup jasmine rice. For the liquid I substituted a 14-1/2 oz. can of petite-diced tomatoes, 1/4 cup water, and 1 teaspoon chicken bouillon concentrate. I included some Chef Prudhomme’s Seafood Magic seasoning with the other flavorings. I had intended to add grated cheese before baking but forgot (another tweak for next time). All in all, a success. I believe it’s the first time DH actually consumed an entire stuffed pepper!
This was definitely a great twist on the traditional stuffed peppers…I did not want my peppers to be mushy so, I did not boil or steam them first.
I have made this dish twice and loved it both times!!
I’ve made stuffed peppers before with ground turkey, ground beef, etc. But my boyfriend says that these are THE BEST stuffed peppers that he’s ever had except I used tiny canned shrimp.
Everything about this recipe was amazing! From the easy prep to the quick baking in the oven. And the taste was incredible. Bursting with flavor! Definitely adding this to my list of favorites!
I loved it, although I tweaked it a bit. Used steak instead of sausage, a beef broth instead of tomato sauce and added cheese! It was delicious
Excellent recipe! Pretty easy to make and wonderful Cajun flavor. Thank you for sharing this recipe with us!
I made this for my husbands work crew a few times and they love it. It has become one of their favorites. I made it by the recipe the first time and topped with cheese, the second time I cheated and just used zadarans Cajun rice mix it was good but I liked the recipe better
This recipe was incredibly easy to make and tasted amazing!
Only thing different was I could only find smoked sausage but it was still so good!
I used red, yellow and orange peppers as that is my family’s favorite. Other than that I followed recipe. Taste was good but consistency a little “soft”. I will do it again and adjust cooking time a little.
Best stuffed peppers I’ve ever had!
Added corn and left out sausage this time, trying to cut down on fats. added Herbes de Provence
We made these exact to the recipe. My husband was in Heaven, being a lover of cajun food & shrimp/andoule sausage. He was very happy with this dish. I don’t like fish (shrimp is the only stuff I repeatedly try) & ‘meh’ on dishes like this. I did eat some though, so that tells you it was decent even for someone who is picky. We used Slap Ya Mama (hotter version) cajun seasoning. We also served these with the Cajun Fries recipe on this site, which were unvelievably good.
I added sauteed zucchini, baby shrimp instead of medium shrimp, shrimp stock, Chef Prudhomme Seafood Magic seasoning, along with other non sodium type seasonings, garlic & herb bread crumbs, and a sprinkle of mixed cheeses on top AFTER baking covered in foil with a lil water on the bottom.
I made the Eckrich smoked sausage recipe for gumbo. Diced up chicken breast and added it too. Pretty darn good. (the gumbo recipe is awesome on its own) I used a can of diced tomato with green chiles instead of fire roasted tomatoes. I have used shrimp before as well. Always good!
The recipe was easy to follow. Next time I’m going to cook the rice separately before adding it to the stuffing mix. My rice didn’t cook all GG’s way but everything else tasted great!
Easy to follow receipe and we loved the flavor. Word of warning: use something other than Tony Chachere’s Creole seasoning because it was too salty. Definitely will make again!
Cajun stuffed peppers that I made for my culinary final. Lets just say I got the highest grade and the teacher ate all of it so I’d personally say they were the best
this recipe is amazingly easy. I made it for my class and they couldn’t get enough of it, everything was gone in a matter of minutes.