Spice N' Herbs Seasoning 
Bloody Mary Hush Puppies w/ Vodka Sauce
These Bloody Mary-nated Hush Puppies by @ChefBradleyBayou bring bold Louisiana flavor to every bite. Juicy shrimp…
Get RecipeA Louisiana classic and local favorite, these Cajun Seafood Stuffed Peppers by Creole For The Soul are filled with the savory, sweet and fresh flavors of the Holy Trinity, crab, Italian sausage and Creole spice.
Ingredients
-
1 Pound Medium Shrimp
-
8 Ounces Lump Crab Meat
-
1 1/2 Pounds Ground Italian Sausage
-
4 Bell Peppers, Halved with Seeds Removed
-
1 Bell Pepper, Chopped
-
1 Onion, Chopped
-
2 Stalks Celery, Chopped
-
1 Tablespoon Olive Oil
-
1/2 Cup Italian Bread Crumbs
-
2/3 Cup Chicken Broth
-
1 Cup Parmesan, Shredded
-
Tony’s Spice N’ Herbs Seasoning, to Taste
-
1 Tablespoon Tony’s Crab Boil
- Clear
Directions
- In a large pot, bring water to a boil and add in crab boil.
- Add halved peppers to boiling water and let boil for 5 minutes.
- Drain and set aside to cool.
- Preheat oven to 350°F.
- In a large skillet, cook Italian sausage and season to taste with Tony’s Spice N’ Herbs Seasoning as it cooks.
- Once cooked, remove from the skillet and add in chopped vegetables.
- Sauté vegetables until soft.
- Add in shrimp. You may need to add in a little olive oil.
- Sauté and continue to season to taste.
- Stir in chicken broth.
- Continue to stir mixture and season to taste.
- Add in cheese and allow to melt.
- Carefully fold in bread crumbs and remove from heat.
- Place halved peppers onto a greased baking sheet, and stuff each pepper half with the meat mixture.
- Place on the middle rack in the oven and bake for 15-20 minutes.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Steakhouse Tortilla Kabobs
Fire up the grill and bring bold Creole flavor to your cookout with these Steakhouse Tortilla…
Get Recipe