Cooking in Bloom's Denise Albert will appear on Today's THV on Monday. In honor of Mardi Gras and all things savory and spicy, Denise is presenting a family favorite recipe for Jambalaya Stuffed Peppers. Enjoy!
Jambalaya Stuffed Peppers
1 link Andouille Sausage, diced
1/4 lb. Chicken Thighs, cubed
1/4 cup Onion, diced
1 clove Garlic, minced
1 stalk Celery, diced
1 Tbs Flour
1 Tbs Oregano
1/4 tsp Cayenne Pepper
1 tsp Thyme
2 Plum Tomatoes, diced
1.5 cups Chicken Stock
3 dashes Tabasco
1/2 cup Brown Rice
4 Bell Peppers (Red or Green)
Preheat oven to 350F. Set heavy pot over high heat.
Add the Andouille and cook for several minutes, to allow the outside to brown.
Add cubed chicken thighs to same pot and cook through until done.
Add the onion, celery, and garlic and cook for 3-4 minutes to allow them to soften.
Stir in the flour, oregano, cayenne, and thyme and cook for 1 minute.
Immediately add in the tomatoes, chicken stock, Tabasco, and rice. Bring to a boil, then simmer for 25 minutes or until rice is cooked through.
Prepare the peppers by cutting off the top and removing the seeds. Fill each pepper with one jambalaya, then place in a baking dish.
Pour 1/2 cup of water in the bottom of the dish. Bake at 350 for 30 minutes.
Serve with additional Tabasco, if desired.