Jambalaya Stuffed Peppers


This recipe is very filling. It has a lot of ingredients but hey, it's jambalaya! It makes for a large amount and can of course be eaten with or without the pepper. And if you like spice, you can always "kick it up a notch."

3 tbsp. olive oil, divided use
1 Boneless-Skinless Chicken Breasts, cut into 1 inch cubes; about 8 ounces
kosher salt
Black Pepper
1 Jalapeno, Minced (about 2 tablespoons))
1 Onion (small, finely chopped (about 3/4 cup))
2 Garlic cloves (medium, minced (about 2 teaspoons))
2 tsp. Cajun seasoning
1 Sprig fresh thyme
1 Bay Leaf
1 tbsp. tomato paste
14 oz. muir glen diced tomatoes
1/2 lb. Andouille sausage (diced)
3 cups store bought low sodium chicken broth (or homemade)
11/2 cups long-grain rice
1/2 lb. shrimp (large, raw, shelled, deveined and roughly chopped)
4+ red bell peppers (tops cut off and seeds and ribs removed)
11/2 tsp. tabasco sauce
1 tbsp. flat leaf parsley (minced)
1 lemon (cut into wedges)
Heat 1 tablespoon olive 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. 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. 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. Remove from oven, sprinkle with parsley and serve with lemons and additional Tabasco and Cajun seasoning.


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