Sunday Supper: Andouille, Chicken, and Shrimp Jambalaya-Stuffed Peppers

Sunday Supper

Cooking projects for people who'd like nothing more than to spend a sunday afternoon surrounded by the wonderful aromas of the kitchen.

Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.


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.

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Andouille, Chicken, and Shrimp Jambalaya-Stuffed Peppers »