Description
Cajun Style Stuffed Peppers elevate classic stuffed bell peppers with a spicy, flavorful filling of shrimp, andouille sausage, and Creole seasoning. This one-pan meal is quick to prepare, packed with bold Cajun flavors, and perfect for a hearty weeknight dinner. Serve with a squeeze of lemon and a dash of hot sauce for an extra kick.
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 (Optional)
Louisiana-style hot sauce (Optional)
Instructions
-
Preheat the oven to 325°F (165°C) and grease an 8×12-inch baking dish.
-
Bring a large pot of water to a boil. Cut the tops off the bell peppers and remove the seeds. Blanch the peppers in boiling water for about 3 minutes, then drain on paper towels.
-
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent.
-
Stir in garlic, oregano, Creole seasoning, and black pepper. Add shrimp and andouille sausage, cooking until shrimp turns pink, about 5 minutes.
-
Stir in rice, cooking for 1 minute to absorb the flavors.
-
Pour in chicken broth and tomato sauce. Simmer for 15-20 minutes, until rice is tender and the liquid thickens.
-
Stuff the bell peppers with the shrimp and sausage mixture and place them in the greased baking dish.
-
Bake for 15-20 minutes until the peppers are heated through.
-
Serve with lemon wedges and hot sauce if desired.
Notes
Vegetarian Option: Swap the shrimp and sausage for plant-based sausage or mushrooms and beans.
Spicy Option: Increase the Creole seasoning or add extra hot sauce.
Rice Substitution: Use brown rice or quinoa for added texture and nutrition.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course Cajun Cuisine
- Method: Baking
- Cuisine: Cajun Southern
