Andouille Stuffed Peppers Recipes

ANDOUILLE SAUSAGE AND PEPPER POUCH

Andouille Sausage and Pepper Pouch image

Provided by Trisha Yearwood

Time 50m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 to 5 links andouille sausage, sliced into 1/4-inch slices
6 tricolored peppers, ribs and seeds removed, sliced 1/4-inch thick
2 large red onions, sliced 1/4-inch thick
3/4 pound baby Yukon Gold potatoes, thinly sliced
3 cloves garlic, thinly sliced
4 sprigs fresh oregano
1/4 cup olive oil
Salt and pepper

Steps:

Prepare a grill for medium-high heat.
In a large mixing bowl, combine the sausage, peppers, onions, potatoes, garlic, oregano, olive oil, and some salt and pepper. Toss to combine. Transfer the mixture to a large piece of heavy-duty foil and seal up into a pouch.
Place the pouch on the grill and cook for 30 to 35 minutes.

CAJUN STYLE STUFFED PEPPERS

Cajun Style Stuffed Peppers image

A Cajun twist on a classic rice stuffed green pepper - andouille sausage, shrimp, and Creole seasoning.

Provided by Heidi Slonka

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

6 large green bell peppers
3 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
½ teaspoon dried oregano
1 tablespoon Creole seasoning
black pepper to taste
¾ pound shrimp, peeled and deveined
1 ½ links of andouille sausage, diced
1 cup uncooked long-grain white rice
2 ½ cups chicken broth
1 (8 ounce) can tomato sauce
1 lemon - cut into wedges, for garnish
Louisiana-style hot sauce

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12 inch baking dish. Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels.
Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and season with oregano, Creole seasoning and black pepper. Stir in shrimp and sausage, and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in chicken broth and tomato sauce. Cook until thick, 15 to 20 minutes. Fill peppers with stuffing mixture, and place in baking dish.
Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.

Nutrition Facts : Calories 306.8 calories, Carbohydrate 39.9 g, Cholesterol 90.2 mg, Fat 9.6 g, Fiber 5.1 g, Protein 17 g, SaturatedFat 1.6 g, Sodium 954.3 mg, Sugar 6.7 g

ANDOUILLE-STUFFED PEPPERS

Andouille-Stuffed Peppers image

Green peppers in Cajun dishes inspired this recipe. For a healthy choice instead of andouille, substitute chicken sausage, cubed chicken or other protein. -Sarah Larson, Carlsbad, California

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 package (8 ounces) jambalaya mix
4 small green peppers
3/4 pound fully cooked andouille sausage links, chopped
1 jalapeno pepper, seeded and minced
1 can (16 ounces) tomato juice
Louisiana-style hot sauce, optional

Steps:

Prepare jambalaya mix according to package directions. Meanwhile, cut peppers lengthwise in half; remove seeds., In a large skillet, cook and stir sausage over medium-high heat until browned. Add jalapeno; cook 1 minute longer., Stir sausage mixture into prepared jambalaya. Spoon into pepper halves. Place in a greased 13-in. x 9-in. baking dish; pour tomato juice over and around peppers., Bake, uncovered, at 350° for 40-45 minutes or until peppers are tender. Serve with hot sauce if desired.

Nutrition Facts :

ANDOUILLE-STUFFED PEPPERS

Andouille-Stuffed Peppers image

Green peppers in Cajun dishes inspired this recipe. For a healthy choice instead of andouille, substitute chicken sausage, cubed chicken or other protein.- Sarah Larson, Carlsbad, CaliforniaFor more recipes, visit Taste of Home

Provided by Taste of Home

Yield 4

Number Of Ingredients 6

Ingredients

1 8-ounce package jambalaya mix
4 small green peppers
3/4 pound fully cooked andouille sausage, chopped
1 jalapeno pepper, seeded and minced
1 16-ounce can tomato juice
louisiana-style hot sauce, optional

Steps:

Prepare jambalaya mix according to package directions. Meanwhile, cut peppers lengthwise in half; remove seeds.
In a large skillet, cook and stir sausage over medium-high heat until browned. Add jalapeno; cook 1 minute longer.
Stir sausage mixture into prepared jambalaya. Spoon into pepper halves. Place in a greased 13-inch x 9-inch. baking dish; pour tomato juice over and around peppers.
Bake, uncovered, at 350 degrees for 40-45 minutes or until peppers are tender. Serve with hot sauce if desired.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

ANDOUILLE SAUSAGE AND PEPPER CORNBREAD STUFFING

Andouille Sausage and Pepper Cornbread Stuffing image

[DRAFT]

Provided by Food Network

Time 1h25m

Yield 12 servings

Number Of Ingredients 12

Ingredients

6 tablespoons unsalted butter, plus more for buttering baking dish
12 ounces andouille sausage (about 4), halved lengthwise and cut crosswise into 1/2-inch pieces
2 celery stalks, finely chopped (about 1 cup)
2 small red onions, finely chopped (about 2 cups)
1 green bell pepper, chopped into 1/2-inch pieces
1 red bell pepper, chopped into 1/2- inch pieces
2 teaspoons chopped fresh thyme
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 cups low-sodium chicken broth
One 12-ounce bag cubed cornbread stuffing
4 large eggs, beaten

Steps:

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. In a large skillet set over medium-high heat, melt 3 tablespoons of the butter. Add the sausage and saute until browned, 5 minutes; transfer to a mixing bowl to cool. Melt the remaining 3 tablespoons butter in the same skillet and add the celery, onions and bell peppers. Cook, stirring, until fragrant and softened, about 5 minutes. Stir in the thyme, salt and pepper and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly. In a large mixing bowl, combine the cornbread stuffing and cooled veggies and sausage. Add the eggs and mix well. Transfer the mixture to the prepared baking dish. Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.

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