Thursday, May 15, 2014

Slap Ya Mama Jambalaya Stuffed Peppers

I have always loved stuffed peppers. They are such a comfort food that take me back to my childhood. My mom must have had them on her weekly meal rotation because I remember having them often.

Fast forward many years, and I get the opportunity to create a stepped-up Cajun version of my favorite. Let me tell you, the Jambalaya Mix from Slap Ya Mama gives these peppers an incredible flavor and a bit of a kick. If they don't have enough heat for you, then add a dash or two of Slap Ya Mama's Cajun Pepper Sauce. That will set you up just right!

Slap Ya Mama Jambalaya Stuffed Peppers
by Tonda

1 box Slap Ya Mama Cajun Jambalaya Dinner Mix
2 1/2 cups water
1 Tablespoon butter
6 large bell peppers
2 Tablespoons olive oil, divided
1 small yellow onion, diced
1 stalk celery, diced
Tops of bell peppers, diced
2 cubes Dorot Crushed Garlic
1 pound of medium-sized shrimp, peeled
1 pound smoked Andouille sausage, diced
1 8-ounce can tomato sauce
Slap Ya Mama Cajun Pepper Sauce

Preheat the oven the 325°F.

Prepare the Jambalaya Mix according to the package directions, leaving out the meat as indicated.

Add a steamer basket to a large pot filled with about an inch of water and bring to a boil. Remove the tops and seeds from the peppers, reserving the tops for the filling. Steam the peppers for 3-5 minutes. Drain on paper towels and set aside.

Heat 1 Tablespoon of olive oil in a large skillet over medium-high heat. Saute onion, celery, and diced bell pepper until soft. Stir in garlic. Add shrimp and sausage, and cook until the shrimp turns pink, approximately 5 minutes. Remove from heat and stir in the rice and tomato sauce. Mix well.

Fill the peppers with the rice and sausage/shrimp mix and place in a greased baking dish. Bake for 20 minutes. Serve with Slap Ya Mama Cajun Pepper Sauce.

That is some good eatin'!

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