Supreme Creole Crab Boil 
Jambalaya Creole Cauldrons
This ain’t your average pumpkin dish. These Jambalaya-stuffed Cauldrons by @chefbradleybayou are loaded with Creole, smoky,…
Get RecipeThese shrimp, spinach & artichoke stuffed peppers by @creoleseoul are bursting with flavor, thanks to a hit of Tony’s Supreme Crab Boil. Spicy, savory, and straight-up irresistible.
Ingredients
-
4 bell peppers sliced in half
-
1 bell pepper, diced
-
1 small onion, diced
-
2 celery stalks, diced
-
1 lb medium shrimp, peeled and deveined
-
8 oz spinach artichoke dip
-
2 cups shredded mozzarella cheese
-
1 cup cauliflower rice or cooked white rice
-
1 teaspoon Tony Chachere’s Crab Boil
-
2 teaspoons chicken bouillon
-
Tony Chachere’s Creole Seasoning, to taste
-
Italian Seasoning, to taste
-
Onion Powder, to taste
-
Garlic Powder, to taste
-
1 tablespoon olive oil
-
Parsley, chopped for garnish
- Clear
Directions
- Preheat oven to 350 degrees.
- Slice the first 4 peppers in half and remove the center and the tops.
- Bring a large pot of water to a boil (enough to cover the peppers). Add in the crab boil and chicken bouillon.
- Once boiling, add in the the halved peppers and let boil for 5 minutes or until they’re tender. Remove from pot and set aside.
- Heat olive oil in a large skillet on medium high. Coat shrimp in all seasonings. Once oil is hot place shrimp evenly in a skillet and let cook for 2 minutes on each side. Remove from skillet.
- Add in onion, bell pepper and celery and saute until tender. Pour in the rice or the cauliflower rice in saute for another minute.
- Turn off heat and add in the spinach artichoke dip and 1 cup of mozzarella cheese, and stir into vegetables and rice. Fold in shrimp until combined into the mixture.
- Add halved peppers to a greased baking pan or cookie sheet.
- Top peppers with a large scoop of the stuffing followed by a sprinkling of the the remaining cheese onto teach stuffed pepper.
- Bake for 20-25 minutes or until cheese is melted and toasted.
- Top with chopped parsley and enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Bacon Honey BBQ Wings
These Honey Bacon BBQ Wings by @TFTI.BBQ are what happens when flavor doesn’t hold back.🔥
Get Recipe