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Andouille, Chicken, And Shrimp Jambalaya-Stuffed Peppers

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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
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Published 2014-09-09 15:32:09 (2 years ago).

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