Stuffed peppers/jambalaya
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Bell peppers; halved |
| 4 | tablespoons | Oil |
| 10 | ounces | Smoked sausage |
| 2 | mediums | Onions; diced |
| 2 | Bell peppers; diced | |
| 4 | Ribs celery; diced | |
| 2 | Bay leaves | |
| 3 | cloves | Garlic; minced |
| 2 | tablespoons | File gumbo powder |
| ½ | cup | Green onions; sliced |
| ¼ | cup | Chopped parsley |
| 1 | can | Tomato sauce; 8oz |
| 1 | can | Crushed tomatoes; #2-1/2 |
| 8 | ounces | Fresh crab meat |
| 1 | pounds | Cooked crawfish tails |
| 3½ | cup | Cooked rice |
| 4 | dashes | Tabasco |
| 4 | dashes | Worcestershire sauce |
| x | Salt and pepper | |
| x | Olive oil | |
| x | Bread crumbs | |
Directions
Heat oil. Add sausage, veggies and bay leaf. Cook 5 minutes. Add file, green onions, parsley and tomatoes. Simmer 20 minutes. Add remaining ingredients and mix well. Put mix into bell peppers. Top with crumbs.
Drizzle oil on top. Bake at 400~ for 20 to 25 minutes. Can be served with a tomato sauce on top. (NOTE-This seems like it would make a lot more stuffing than for 3 peppers)