Cajun Shrimp Stuffed bell pepper two ways :

Happy Friday ! In South Louisiana during Lent its traditional to Not serve meat on Friday. And with some old timers of the area that tradition is observed year round. So here’s a recipe with a little green magic :

No Rice version
  • 6 green bell pepper (par boiled)
  • 1 T fat
  • 1 T flour
  • 1/2 C onion
  • 1/2 C celery
  • 2 cloves garlic
  • bread crumbs
  • 1 lb of cleaned Shrimp
  • salt and pepper to taste

Mack a roux with flour and fat. Saute celery,onions and garlic in roux. Add in shrimp and bread crumbs. Season and stuff into prepared peppers. Place in a buttered baking dish – and bake at 350 for 20 minutes,

with rice and shrimp dressing :

with cajun rice dressing
  • 6 bell peppers (pre cooked)
  • 1 8oz can tomato sauce
  • 2 1/2 C chicken broth
  • 1 C long grain rice
  • 3/4 peeled/cleaned Shrimp
  • 1 T oil
  • 1 fine chopped Onion
  • 1 T Creole seasoning ,black pepper
  • 2 cloves garlic minced
  1. Preheat oven to 325 degrees F (165 degrees C). Grease an 8×12 inch baking dish
  2. . 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.
  3. Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and Creole seasoning and black pepper. Stir in shrimp 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. Check seasoning . Fill peppers with stuffing mixture, and place in baking dish.
  4. Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.

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