I am LOVING being home and able to cook for my dad. Especially since he’s adventurous when it comes to food. I picked up my CSA box early and printed off a bunch of recipes before I drove out so I wouldn’t be scrambling at the last minute. It’s worked like a charm. And thanks to my moms VERY well-stocked pantry, I hardly have to hit the grocery store at all!
Sorry for the super-poor photo (especially after my photography class! oops!), but I forgot to take pic until the next day with leftovers!
Jambalaya stuffed peppers
slightly modified from Healthy-Delicious.com
1 link Andouille Sausage, sliced (Johnsonville makes a good one – and comes 2 to a package, but individually wrapped)
1/4 cup onion, diced
1 clove garlic, minced
1 stalk celery, diced
1 tbsp oregano
1/4 tsp cayenne pepper (or to taste)
1 tsp thyme
1 tomato, diced (optional)
1.5 cups water or stock
1 cup rice
1/2 lb. raw shrimp, chopped
3 bell peppers
Preheat oven to 350F.
Set heavy pot over high heat. Add the Andouille and cook for several minutes, to allow the outside to brown. Add the onion, celery, and garlic and cook for 3-4 minutes to allow them to soften. Stir in the oregano, cayenne, and thyme and cook for 1 minute.
Immediately add in the tomatoes, chicken stock and rice. Bring to a boil, then simmer for 25 minutes or until rice is cooked through. Stir in the shrimp and cook for an additional 3 minutes.
Cut your peppers in half and remove insides. Fill each pepper with the jambalaya, then place in a baking dish. Repeat with remaining peppers. Pout 1/2 cup of water in the bottom of the dish. Bake at 350 for 30 minutes.
The original recipe called for brown rice, which I didn’t have, so I used regular rice. Be sure to check your package for rice-water ratio! Mine called for 1 cup of rice to 1.5 cups of water. Next time, I want to try this with quinoa!
Also, it called for keeping the peppers whole & filling the entire thing. I find that cutting them in half offered a slightly smaller portion and kept the filling-to-pepper ratio high.