Jambalaya-Stuffed Bell Peppers with Smoked Sausage Gravy
Ingredients
- 2 1/2 cups chicken stock or broth
- 2 tablespoons canola oil
- 1 8-ounce box Zatarain’s Original Jambalaya Mix
- 1 pound medium shrimp, peeled
- 1/4 cup grated Parmesan cheese
- 6 large bell peppers (any color)
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 1 1/2 cups Smoked Sausage Gravy, see recipe
Instructions
Preheat oven to 350 degrees. In a medium saucepan, combine chicken stock and oil; bring to a boil. Add jambalaya mix; return to a boil. Reduce heat to low and simmer, covered, for 20 minutes. Add shrimp; cook until shrimp turn pink and most of the water is absorbed, 5-10 more minutes. Meanwhile, place a large saucepan over high heat; fill with 1-inch of salted water. Cut off top fourth of peppers; reserve tops. Scoop seeds and white membranes from cavities. Place peppers and tops upright in saucepan; bring water to a boil. Cover pan and reduce heat to a slow simmer; steam peppers for 5 minutes. Carefully remove peppers from water and drain upside down on paper towels. Rub outside of peppers with oil; transfer to a baking dish. When jambalaya is cooked, remove from heat and stir in Parmesan cheese. Spoon equal amounts of jambalaya into peppers; return tops to peppers. Bake, uncovered, until tender, 20-25 minutes. Serve immediately with Smoked Sausage Gravy ladled on top. Serves 6.