How to Make Andouille and Rice Stuffed Bell Peppers

Andouille and rice stuffed bell peppers are a Louisiana favorite.

Stuffed bell peppers are great fare as either an appetizer or a main course. This Louisiana-based recipe uses andouille sausage, as opposed to ground meat used in traditional rice-stuffed bell peppers. Andouille, which is French in origin, is a coarse-grained, smoked sausage favored in Cajun cuisine. It is slightly fattier and more spiced than other forms of sausage, like kielbasa. Andouille is used in sausage blends well with the sweetness of the bell pepper itself, making it a favorite among many households and restaurants.

Things You'll Need

• 6 bell peppers, any color (tops cut off and cored)
• 1 stick butter
• 1 large skillet
• 1 baking pan (13 x 9 or similar)
• 1 medium yellow onion (chopped)
• 1 bell pepper (chopped)
• 4 pods garlic (chopped)
• 1 lb. andouille sausage (ground, if possible; or finely cubed)
• 4 cups water
• 2 cups long grain rice (uncooked)
• Large spoon

Instructions

1. Melt butter in skillet on high heat and mix in chopped vegetables. Stir in until they are sauteed.

2. Add andouille sausage to the mix and reduce heat to medium-high. Cook until sausage is browned.

3. Stir in the two cups of rice.

4. Add water and raise heat to high. Bring mixture to a rolling boil for approximately 20 minutes and reduce heat to low. Cover and let simmer on low for another 20 minutes. Remove from heat and allow to cool.

5. Spoon out rice stuffing and place into hollowed-out bell peppers. Place bell peppers on baking dish and bake in oven for approximately 30 minutes.

References

• Savoie's Andouille
• Paul Prudhomme's Stuffed Peppers