Description
Cajun Stuffed Peppers with Shrimp is a flavorful Southern-inspired dish featuring tender bell peppers stuffed with a spicy shrimp and cornbread mixture. The recipe combines the bold flavors of Cajun seasoning, fresh herbs, and sautéed vegetables, baked to perfection for a hearty and satisfying meal.
Ingredients
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For the Cornbread
- 1 cup all-purpose flour
- 1 cup corn meal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg
For the Stuffed Peppers
- 6 bell peppers, various colors, sliced lengthwise, seeded and cored
- 1 tablespoon olive oil
- 4 tablespoons butter, divided
- 1 onion, diced
- 1 red or green bell pepper, diced
- 2 stalks celery, diced
- 5 green onions, thinly sliced, greens and whites separated
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 1 1/2 pounds medium peeled and deveined shrimp, cut into 3/4-inch pieces
- 2 teaspoons Cajun seasoning (like Tony Chachere), divided
- 8 cups crumbled cornbread (from above recipe)
- 1 1/2 cups low-sodium chicken broth
- 2 large eggs, beaten
- 1/2 teaspoon Tabasco sauce, or to taste
- 1 teaspoon dried sage
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Prepare the Cornbread: Preheat your oven to 400°F. Grease an 8×8 inch baking pan with cooking spray or butter. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, whisk the milk, vegetable oil, and egg until well combined. Pour the wet mixture into the dry ingredients and stir until the batter is moist and nearly lump-free. Transfer the batter to the prepared pan and bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean. Allow to cool to room temperature.
- Blanch the Peppers: Fill a large Dutch oven with several inches of water and bring it to a boil. Boil half of the bell pepper halves for 7 minutes, then drain and cool them. Repeat with the remaining halves. Drain and set aside.
- Season the Shrimp: Place the shrimp in a colander and sprinkle with 1 teaspoon of Cajun seasoning. Toss to coat evenly and let them sit while preparing the vegetables.
- Sauté the Vegetables: Preheat oven to 375°F. In the same Dutch oven, melt 1 tablespoon butter and 1 tablespoon vegetable oil over medium-high heat. Add diced onion and cook for 5 minutes, stirring occasionally. Add diced bell pepper, celery, and the white parts of the green onions, sautéing for another 5 minutes until vegetables soften. Add minced garlic and chopped thyme, cooking for an additional minute.
- Cook the Shrimp: Add the seasoned shrimp pieces to the vegetable mixture and cook until shrimp just turn pink. Remove from heat promptly to avoid overcooking.
- Combine Filling Ingredients: Add the crumbled cornbread to the shrimp and vegetable mixture and stir. Mix in 1 cup of chicken broth, beaten eggs, dried sage, Tabasco sauce, sliced green onions, chopped parsley, and the remaining 1 teaspoon of Cajun seasoning. Fold gently to combine; add remaining broth in 2-tablespoon increments if the mixture seems too dry to reach a desirable consistency.
- Stuff the Peppers: Spoon the shrimp and cornbread mixture into the blanched bell pepper halves, packing the filling into every curve and crevice. Mound the filling on top for an appealing rounded look. If freezing some peppers, arrange them on a plate for quick freezing before storage.
- Bake the Peppers: Place the stuffed peppers upright in a suitable baking pan. Dot each with 1 teaspoon of butter divided into small pats. Bake uncovered at 375°F for 25 minutes until heated through and topping is slightly golden.
- Garnish and Serve: Remove from oven and garnish with additional fresh parsley and thyme if desired. Serve warm and enjoy your flavorful Cajun stuffed peppers.
Notes
- These stuffed peppers freeze well. Freeze unbaked stuffed peppers on a plate for 1 hour until solid, then transfer to freezer-safe containers. Thaw in the refrigerator for 24 hours before baking following the baking instructions above.
- If desired, adjust Tabasco sauce to taste for preferred spice level.
- You can prepare the cornbread a day ahead to save prep time on the day of cooking.
- Using low-sodium chicken broth helps control salt levels in the dish.
- Adapted from Taina Adamson’s recipe, inspired by Louisiana Cookin website.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 140mg
