Jack-o’-lantern jambalaya stuffed peppers recipe

Step by Step

Step 1

Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Add the sausage and cook until it begins to brown, about 4 minutes. Add the onion, diced green bell pepper, celery, Cajun seasoning and salt. Cook until the vegetables are tender, stirring in the remaining 2 tablespoons oil if needed, 8 to 10 minutes. Add the butter and rice and cook until the rice grains are coated, about 1 minute. Add the bay leaves, stock and 1 1/2 cups water to the pan; bring to a boil. Cover, reduce the heat and simmer until the liquid is absorbed and the rice is fluffy, 25 to 30 minutes. Fold in the green onions.

Step 2

Preheat the oven to 350 degrees F.

Step 3

Remove the tops from the whole green and orange bell peppers and reserve; scoop out the ribs and seeds. Trim the bottoms of the peppers so that they stand upright. Carefully carve Jack-O’-Lantern faces into one side of each pepper. Stuff the rice mixture into the peppers and arrange in a large baking dish. Replace the tops. Add about 1/2 cup water to bottom of the baking dish. Cover with foil and bake until the peppers are crisp-tender and heated throughout, about 45 minutes.

Ingredient

Kosher salt

1 tablespoon 0.5 fl. ozs
Unsalted butter

2 tablespoons 2 tablespoons
Chicken stock

2 cups 2 cups
Vegetable oil

4 cup 4 cup
Cajun seasoning

2 tablespoons 2 tablespoons
Andouille sausage

2 pound 2 pound
Leaves

2 bay 2 bay
Diced celery

2 cup 2 cup
White onion

2 large 2 large
Chopped green onions

2 cup 2 cup
Diced green bell pepper plus 3 large green bell peppers

2 cup 2 cup
Medium-grain white rice

2 cups 2 cups
Orange bell peppers

3 large 3 large

Jack-o’-lantern jambalaya stuffed peppers recipe

Step by Step

Step 1

Step 2

Step 3

Ingredient

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