Alright folks, we’re back in the kitchen today. We’re going to be doing some Stuffed Bell Peppers. We’re going to be stuffing them with a form of Cajun jambalaya. It’s pretty straight forward, pretty simple.
We’re going to be using some Bernard’s Crawfish Tails, along with some Andouille. We have some Cajun pork sausage here that we’re going to take out of the link the moment we fry it off. These are the peppers that we’re going to be stuffing. We have one large onion. We’re going to use a couple of gloves of garlic, some ground black pepper, some salt, little bit of Zatarain’s Creole Seasoning.
We’re about ready to get this stuff in the pot right for you. What we have here is that I’m doing sausage cubed up. It is about a half a pound. Its weight is about half a pound of the Cajun sausage that we’re going to remove from this link from.
This is the bell pepper. We just cut the top off. And then we actually diced the top, it goes in with the onions and garlic. And that’s what we have here, one whole onion, three cloves of garlic, and three tops from the bell peppers. That’s going to be our seasoning or our aromatic setup that is going to go on the dish.
We got a little bit of olive oil in the pot. If it heats up, we add that Cajun pork sausage. What makes the Cajun I should say is, it’s simply pork sausage with lots of seasonings which are already put into it. We’re going to fry this all and break it down, and then add the rest of our stuff in here in a second.
This has just come along nicely. We just want to keep kind of break it up, get it into smaller pieces as possible. That way it can blend in with rice and beat pork like a dirty rice jambalaya.
This is browned up nicely. I’m ready to add the vegetables as well as the Andouille. Let that sweat and blend there. There goes that half a pound of Andouille and all of the vegetables. Next, we’re going to lower the heat to a medium low and let this stuff kind of cook down a little bit and have those vegetables release their juices into the dish. So we’re actually going to put a little on this. Just let it cook down a little bit.
Now, I don’t need much water at this point because like I said, I’m just trying to pull this stuff off the bottom. So I’m only going to be adding about a quarter of a cup. We’ll let that cook out and later we’re going to add the remaining ingredients. It’s looking delicious. Everything is coming together, breaking down, just cook that moisture off and we’ll be ready to go with our remaining ingredients and way about peppers before you know it. Oh, looking delicious.
We’re going to do a half a teaspoon of the Tony Chachere's Cajun Seasoning, half a teaspoon of salt at this point, and half a teaspoon of black pepper. What we’re going to do is taste this towards the end of the dish and make sure that we haven’t left anything out. You just don’t want to overpower with too much seasoning because you have the seasoning from the pork or Cajun pork sausage, and you have the seasoning from the Andouille so, that’s why we started off pretty light. We don’t want to overdo it and ruin the dish here.
Alright folks, back at the pot. Most of that water has cooked off. We’re ready to add our final ingredients and let this come on up. I did taste it. I’m going to add a little bit of hot sauce, a Louisiana Hot Sauce, and then we’re going to go in with our remaining ingredients. We have one and a half cups of medium grain rice. We’ll just stir that in. Let it just fry off for a second or two, midway of the water and our crawfish tails. We’re going to have two and a quarter cups of water to go with that one and a half cups of rice.
Let’s add that two and a quarter cups of water. And now, were’ going with our crawfish tails. They’re all ready to go. Oh, my God! It looks beautiful. Now, what we’re going to do is we’re going to bring this up to a rolling boil, then we’re going to put the lid on it, and simmer it with a tight lid for 20 minutes. Then we’re going to let it stand for a few minutes. Then we’ll be ready to stuff our peppers at that point.
Like I said earlier in the video, this really is a lot like jambalaya, you can put anything you want in a jambalaya, rice is the base for the dish. So in this dish, I mean, there’s pork sausage, there’s the Andouille, there’s of course all your seasonings, and the crawfish tails that of itself is the jambalaya. I just like to take it one step further and put in a bell pepper because bell pepper is just a phenomenal treat to us, you know. So we’re going to let this up to a rolling boil and tehn we’ll simmer to 20 minutes and go from there.
Alright folks, we’re back at the pot. It’s been about 20 minutes. Let’s have a look at this. Wow, that looks fantastic. That’s exactly what we were going for. Rice is all fluffed up. You can see all the ingredients mixed well. That’s beautiful. Oh, and it smells so delicious. Like I said folks, that’s kind of a Cajun jambalaya right there. That’s what we would call a jambalaya. You could put anything you want in a jambalaya. You could eat this just like it is, like I said we’re going to put it in the peppers, it’s another twist on a great dish. Beautiful.
Alright we’re going to turn off the heat. Put a lid on it. Let it sit for about ten minutes. Then we’ll be right in to stuff the peppers.
Alright folks, what we have here is a little sautéed pot. I have the three bell peppers in there along with about a cup of water down at the bottom. We’ll go ahead and start stuffing the peppers. And then we’re going to bring that water up to a simmer, and let the pepper soften up. Now you certainly are going to drop some in to the bottom of the pot. Don’t stress out over it.
And once that water in the bottom gets to a boil, we’re just going to reduce it to a simmer and put a lid on it. Let it cook for about 20 to 30 minutes, however long it takes for those peppers to get it very soft and tender and we’ll bring you back at that point.
The peppers have been simmering now for about 30 minutes I would say. They are, what I would call, fork tender. The fork just goes right into them when you poke them there. We’re going to take these out. We’ll shut it off, take them out, platen them up and show you what it looks like.
Well folks, there you have it. That’s it plated up, oh is that beautiful or what? Three gorgeous bell peppers as you can see the crawfish tails, the Andouille, it’s all in there. It’s fantastic.
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