Andouille, Chicken, and Shrimp Jambalaya-Stuffed Peppers Recipe

Andouille, Chicken, and Shrimp Jambalaya-Stuffed Peppers Recipe
19 Ingredients
  • 3 tablespoons olive oil, divided use
  • 1 boneless, skinless chicken breast, cut into 1 inch cubes (about 8 ounces)
  • Kosher salt and freshly ground black pepper
  • 1 jalapeno, minced (about 2 tablespoons)
  • 1 small onion, finely chopped (about 3/4 cup)
  • 2 medium garlic cloves, minced (about 2 teaspoons)
  • 2 teaspoons Cajun seasoning
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1 tablespoon tomato paste
  • 1 (14 ounce) can diced tomatoes (preferably fire-roasted, such as Muir Glen)
  • 1/2 pound andouille sausage, diced
  • 3 cups homemade or store-bought low sodium chicken broth
  • 1 1/2 cups long-grain rice
  • 1/2 pound large, raw shrimp, shelled, deveined and roughly chopped
  • 4 red bell peppers, tops cut off and seeds and ribs removed
  • 1 1/2 teaspoons Tabasco sauce
  • 1 tablespoon minced flat-leaf parsley
  • 1 lemon, cut into wedges
Nutrition
763
38% daily value
4 servings
                                       
                                            high-​fiber, dairy-​free, gluten-​free
     

Fat

48% 31

Saturated

40% 8

Trans

- 0

Monounsaturated

- 16

Polyunsaturated

- 4

Carbs

25% 76

Carbs (net)

- 69

Fiber

28% 7

Sugars

- 10

Sugars, added

- 0

Protein

90% 45

Cholesterol

58% 174

Sodium

69% 1653

Calcium

15% 150

Magnesium

26% 103

Potassium

37% 1302

Iron

23% 4

Zinc

23% 3

Phosphorus

77% 537

Vitamin A

26% 235

Vitamin C

301% 181

Thiamin (B1)

59% 1

Riboflavin (B2)

27% 0

Niacin (B3)

70% 14

Vitamin B6

66% 1

Folate equivalent (total)

21% 86

Folate (food)

- 86

Folic acid

- 0

Vitamin B12

11% 1

Vitamin D

0% 1

Vitamin E

24% 5

Vitamin K

51% 41
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