Supreme Creole Crab Boil 
Bacon Wrapped Party Ribs
Smokin’, sizzlin’, and wrapped in bacon. These Bacon-Wrapped Party Ribs by @TFTI.BBQ are a recipe you’ll…
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
Smokey Baked Wings
Turn up the flavor without the salt! These smokey baked wings by @CreoleSeoul are tossed in…
Get Recipe