Name: Andouille, Chicken, And Shrimp Jambalaya-Stuffed Peppers Recipe
Cuisine: International
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

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

Andouille, Chicken, And Shrimp Jambalaya-Stuffed Peppers Recipe

Ingredients

Method

Sources

Complete your Andouille, Chicken, And Shrimp Jambalaya-Stuffed Peppers Recipe kit

Research Evidence

Share

Related Recipes

For the Curious Cook

Gear for Andouille, Chicken, And Shrimp Jambalaya-Stuffed Peppers Recipe