Split the Pot Recipe Contest Finalist: Jambalaya Stuffed Peppers

Split the Pot Recipe Contest Finalist: Jambalaya Stuffed Peppers

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 310.2
  • Total Fat: 17.2 g
  • Cholesterol: 144.6 mg
  • Sodium: 2,599.6 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 5.6 g
  • Protein: 17.9 g

View full nutritional breakdown of Split the Pot Recipe Contest Finalist: Jambalaya Stuffed Peppers calories by ingredient
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Introduction

Celebrate Mardi Gras anytime of the year with these Louisiana flavor infused jambalaya stuffed peppers. If you don't want to stuff the peppers you can just enjoy a traditional bowl of that slow cooked goodness. Celebrate Mardi Gras anytime of the year with these Louisiana flavor infused jambalaya stuffed peppers. If you don't want to stuff the peppers you can just enjoy a traditional bowl of that slow cooked goodness.
Number of Servings: 6

Ingredients

    4-6 Bell Peppers any color
    1 link of andouille sausage-sliced
    3 -4 boneless chicken thighs
    4 cups of shrimp
    2 celery stalks chopped and sliced
    1 medium onion sliced and diced
    3 cups of okra
    3 tbs of creole seasoning
    1 tbs of red cayenne pepper
    1 tsp of salt
    1tsp of pepper
    1 stick of butter
    1 tbs of minced garlic
    1 box of prepared red beans
    1 tsp of thyme
    1 tsp of onion powder
    1 tsp of oregano
    2 tbs of paprika
    2 cups of chicken broth

Tips

I made a side of Creole corn muffins by baking corn muffins and frosting them with cream cheese and mixing shrimp in with cocktail sauce, Worcestershire, hot sauce, paprika and red pepper.


Directions

1. In a crock-pot combine all ingredients except bell peppers. Set crock-pot to low and cook for 6 -8 hours.
2. After jambalaya has cooked, preheat oven to 350.
3. While the jambalaya is cooking, prepare your bell peppers by removing the top and core and leaving a bowl shape.
4 Fill the peppers with the jambalaya and bake for 15-20 minutes.
5. Remove from oven and enjoy!

Serving Size: 6 stuffed peppers

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