Cajun style stuffed peppers Mar 12, 2003 12:32:43 GMT -6 Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by April B. on Mar 12, 2003 12:32:43 GMT -6 Chitterlings Site ForumCajun style stuffed peppersPosted By: lindahDate: Thursday, 6 March 2003, at 3:23 p.m.6 large green bell peppers3 tablespoons olive oil1 onion, diced2 cloves garlic, minced1/2 teaspoon dried oregano1 tablespoon Creole seasoningblack pepper to taste3/4 pound shrimp, peeled and deveined1 1/2 links of andouillesausage, diced1 cup uncooked long-grainwhite rice2 1/2 cups chicken broth1 (8 ounce) can tomato sauce1 lemon - cut into wedges,for garnish (optional)Louisiana-style hot sauce (optional)Directions1 Preheat oven to 325 degrees F (165 degrees C). Greasean 8x12 inch baking dish. Bring a large pot of water toa boil. Remove tops and seeds from peppers. Blanch inboiling water 3 minutes. Drain on paper towels.2 Heat olive oil in a large, deep skillet over mediumheat. Saute onion until translucent. Stir in garlic, andseason with oregano, Creole seasoning and black pepper. Stirin shrimp and sausage, and cook until shrimp turns pink,5 minutes. Stir in rice, and cook 1 minute. Pour inchicken broth and tomato sauce. Cook until thick, 15 to 20minutes. Fill peppers with stuffing mixture, and place inbaking dish.3 Bake in preheated oven for 15 to 20 minutes, or untilheated through. Serve with lemon wedges and hot sauce.