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Bell Peppers Stuffed with Shrimp & Andouille Recipe

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This recipe for Bell Peppers Stuffed with Shrimp & Andouille is from Eat...Laugh...Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 large green bell peppers
3 T olive oil
1 yellow onion, diced
2 cloves garlic, minced
½ t dried oregano
1 T Tony Chachere's seasoning
Black pepper to taste
¾ lb peeled shrimp
1½ links Andouille sausage, diced
1 c uncooked white rice
2½ c chicken broth
8 oz can tomato sauce
Louisiana hot sauce
Directions:
Directions:
Bring large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water for 4 minutes. Drain on paper towels. Heat olive oil in a large, deep skillet over medium heat. Saute onion until tender. Stir in garlic, oregano, Tony's seasoning, and black pepper. Stir in shrimp and sausage. Cook until the shrimp turn pink, approximately 5 minutes. Stir in rice and cook 1 minute. Pour chicken broth and tomato sauce. Cover and cook until thick, approximately 15 to 20 minutes. Fill peppers with stuffing mixture and place in a greased baking dish. Bake at 325º for 15 to 20 minutes or until heated through. Serve with Louisiana hot sauce.

 

 

 

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