Shrimp Jambalaya Stuffed Pepper

Charred sweet peppers are stuffed with a shrimp jambalaya: black eyed peas, andouille, tomato, rice, peppers and garlic.  The pepper sits a a sauce of shrimp bisque.  Shrimp jambayla is made first, then the shrimp shells are used to make a stock for the bisque.  The charred peppers are later stuffed and served with the bisque sauce.  It may seem like a bit to conquer- but once all the parts are assembled the dish comes together quick, and can be re-heated to serve with success.  

yields 4 stuffed peppers

Shrimp Jambayla

  • 1 andouille sausage chopped
  • 1 T canola oil
  • 1 long sweet red pepper (or red bell) de-seeded and finely chopped
  • 1 small yellow onion finely chopped
  • 1 celery stalk finely chopped
  • 1/2 shallot minced
  • 1/2 t fresh thyme chopped
  • 2 garlic cloves minced
  • 4 t tomato paste
  • 1 t hot sauce (crystal or tabasco)
  • 1 large tomato grated
  • 2 C chicken stock
  • 1/2 C fresh black eyed peas
  • 1 C long grain rice
  • 1/4 t cayenne 
  • 1/2 t smoked paprika
  • 1 lemon (juice)
  • 1 lb. 16/20 shrimp 

Peel and de-vein shrimp, set shrimp aside and reserve shells and tails for stock later.  In a large enamel coated casserole pan with lid or frying pan with high sides and lid- add canola oil and bring up to medium-high heat.  Cook sausage until browned.  Using slotted spoon, remove sausage and set aside.  Add red pepper, onion, and celery to pan.  Cook until translucent- about 2 minutes.  Turn heat down to medium- add tomato paste, garlic, shallot, thyme, hot sauce, and grated tomato to pan.  Season with salt and pepper to taste, and stir to combine.  Add chicken stock, cayenne, and smoked paprika to pan- bring to a simmer, add black eyed peas and rice, stir.  Turn heat to low, cover pan, and cook for about 20 minutes (until rice is tender).  Add shrimp and lemon juice to jambalaya, stir, and cover with lid.  Cook for about 5 minutes, until shrimp are done.  Turn heat off, season with salt and pepper to taste, and set aside.  Jambalaya should be refrigerated until peppers are ready to be stuffed.

Shrimp Stock

  • reserved shrimp shells
  • 1 small carrot chopped
  • 1/2 shallot chopped
  • 1/4 t whole black peppercorn
  • 2 C water

Add all ingredients to a large pot.  Set heat to medium-low.  Allow stock to cook for about 1 hour, strain.  1 C of stock should remain.

Shrimp Jambalaya Stuffed Pepper

  • shrimp jambalaya
  • 4 long red sweet peppers (or red bells)

Turn stove on high and place peppers directly on stove top.  Char each pepper on all sides.  Cut the tops off of each pepper, use a bar spoon (or any long, skinny spoon) to gently remove the seeds- without breaking the pepper.  Using the same bar spoon, carefully stuff each pepper with the jambalaya.  Set each stuffed pepper (and its top) aside in fridge until ready to serve.

Shrimp Bisque Sauce

  • 1 C shrimp stock
  • 3 T butter
  • 3 T all purpose flour
  • 1 T sherry 
  • 1/2 lemon (juice)
  • 1 T tomato paste
  • pinch saffron
  • 1/2 C cream

In a saucepan, melt butter on medium heat.  Whisk in flour, and cook for about 3 minutes, until roux is golden brown, there are no lumps, and flour is cooked through.  Add tomato paste to roux and whisk to combine.  Whisk in sherry.  In a steady stream, pour in shrimp stock while whisking to combine.  Turn heat to low- allow sauce to cook for about 3 minutes.  Add lemon juice and pinch of saffron.  Whisk in cream.  Season with salt and pepper to taste.

Plating Shrimp Jambalaya Stuffed Pepper

  • stuffed peppers
  • shrimp bisque sauce
  • chives minced

Preheat oven to 350°F.  Place peppers in an oven-safe pan or dish and cover with foil.  Reheat peppers for 20-30 minutes.  Spoon some bisque sauce in the center of each plate, set pepper and its top directly on top, garnish each with minced chives.


beer: Smoked beer.  A nice smoked beer works well here: amplifying the smokiness of andouille sausage, while a touch of sweetness from the malt compliments the shrimp and sherry in the bisque sauce.  Some beers to look for: Evil Twin Ashtray Heart, Stone Smoked Porter.

cocktail: Yellow Nectarine Sangria