Post by April B. on Mar 12, 2003 12:32:43 GMT -6
Chitterlings Site Forum
Cajun style stuffed peppers
Posted By: lindah
Date: Thursday, 6 March 2003, at 3:23 p.m.
6 large green bell peppers
3 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1/2 teaspoon dried oregano
1 tablespoon Creole seasoning
black pepper to taste
3/4 pound shrimp, peeled and deveined
1 1/2 links of andouille
sausage, diced
1 cup uncooked long-grain
white rice
2 1/2 cups chicken broth
1 (8 ounce) can tomato sauce
1 lemon - cut into wedges,
for garnish (optional)
Louisiana-style hot sauce (optional)
Directions
1 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.
2 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.
3 Bake in preheated oven for 15 to 20 minutes, or until
heated through. Serve with lemon wedges and hot sauce.
Cajun style stuffed peppers
Posted By: lindah
Date: Thursday, 6 March 2003, at 3:23 p.m.
6 large green bell peppers
3 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1/2 teaspoon dried oregano
1 tablespoon Creole seasoning
black pepper to taste
3/4 pound shrimp, peeled and deveined
1 1/2 links of andouille
sausage, diced
1 cup uncooked long-grain
white rice
2 1/2 cups chicken broth
1 (8 ounce) can tomato sauce
1 lemon - cut into wedges,
for garnish (optional)
Louisiana-style hot sauce (optional)
Directions
1 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.
2 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.
3 Bake in preheated oven for 15 to 20 minutes, or until
heated through. Serve with lemon wedges and hot sauce.
