Andouille, Chicken, and Shrimp Jambalaya-Stuffed Peppers

Ingredients

• 3 tablespoons olive oil, divided use
• 1 boneless, skinless chicken breast, cut into 1 inch cubes (about 8 ounces)
• Kosher salt and freshly ground black pepper
• 1 jalapeno, minced (about 2 tablespoons)
• 1 small onion, finely chopped (about 3/4 cup)
• 2 medium garlic cloves, minced (about 2 teaspoons)
• 2 teaspoons Cajun seasoning
• 1 sprig fresh thyme
• 1 bay leaf
• 1 tablespoon tomato paste
• 1 (14 ounce) can diced tomatoes (preferably fire-roasted, such as Muir Glen)
• 1/2 pound andouille sausage, diced
• 3 cups homemade or store-bought low sodium chicken broth
• 1 1/2 cups long-grain rice
• 1/2 pound large, raw shrimp, shelled, deveined and roughly chopped
• 4 red bell peppers, tops cut off and seeds and ribs removed
• 1 1/2 teaspoons Tabasco sauce
• 1 tablespoon minced flat-leaf parsley
• 1 lemon, cut into wedges

Directions

1. Heat 1 tablespoon olive oil oil in a large stockpot or Dutch oven over medium heat until shimmering. Season chicken with salt and pepper and add to pan. Cook, stirring occasionally, until lightly browned, about 4 minutes. Add jalapeno, onion, and garlic and cook, stirring constantly, until starting to soften, about 2 minutes. Add Cajun seasoning, thyme, bay leaf, tomato paste, canned tomatoes, andouille, and chicken broth. Bring to a boil and add rice.

2. Adjust oven rack to lower-middle position and preheat oven to 350°F.

3. Cover pot and simmer on stovetop for 15 minutes. Add shrimp, cover and continue to cook until rice in tender, most of the liquid has been absorbed and the shrimp is no longer translucent, about 6 minutes.

4. Discard bay leaves and thyme. Stuff bell peppers with rice mixture, drizzle with Tabasco and remaining 2 tablespoons of olive oil. Place in oven and bake until peppers are tender when pierced with a fork, about 35 minutes.

5. Remove from oven, sprinkle with parsley and serve with lemons and additional Tabasco and Cajun seasoning.

Email to a friend | Print this recipe | Back