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Traditional, hearty jambalaya gets an update when stuffed inside of red bell peppers and zapped with lemon. [Photograph: Jennifer Olvera]

Although I don't have an affinity for rice, there are a handful of dishes I can't do without. Jambalaya is one of them.

Here it's made with a slightly stew-y base, one stippled with chicken, andouille and shrimp. Then red peppers serve as a vessel to stuff and bake.

Drizzle the dish with a bit of olive oil before its final finish in the oven—this creates a pleasantly browned crust. When sprinkled with parsley and finished with a burst of lemon, this updated classic has definite crowd appeal.

Serve it with crusty bread and a simply dressed salad for a complete meal.

Note: You want the rice to be a bit juicy when stuffing the peppers so it won't dry out in the oven.

Get the Recipe

Andouille, Chicken, and Shrimp Jambalaya-Stuffed Peppers »

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

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