It’s officially summertime in the city, and I’m often looking for ways to spice up the way that we do things. Often times, we’re grilling, and sometimes links and sausages get a little boring. I was challenged by Johnsonville to create a recipe for you all, and this is what passed the test in our houseful! Johnsonville Sweet & Spicy Andouille Stuffed Peppers. I picked up the andouille sausages because I pine for New Orleans, and this is the sausage that was in mostly all of the gumbo that I consumed while down that way.
It’s always fun to figure out new recipes because it allows you to kind of stretch your cooking wings, and some people may like pretending that they have their own cooking show while they are preparing everything. Chopping the veggies and sausage into perfect bite sized pieces and making sure that the rice finished in enough time to keep the entire dish hot. So, I have a confession to make though. Mr. Houseful is the person that cooks the rice in this house. His always comes out nice and fluffy, and not mushy, or undercooked. Mine can be questionable. I’m woman enough to admit it.
Does anyone else like chopping things as much as I do? I start talking to the “camera” in my kitchen and cook up a storm. Don’t pretend like I’m the only one!
After all of the great scents of garlic, shallots, and andouille sausage filled my home, I was able to stuff the mixture into these beautiful sweet red peppers that I purchased from Mariano’s on a whim. I’m glad that I did, because they were a PERFECT compliment to each other. The sweet of the pepper mixed with the spicy of the andouille sausage was amazing.
Adding the rice as a filler, and another balance for the spicy sausage seemed to be a no-brainer. It’s a way to stretch a meal simply, and have something full of flavor and great color.
What we ended up with had crunch, and a melange of flavors and textures that made everyone happy. Even the tiniest Nicholes. I did have pause as to if they wouldn’t be able to handle the spicy kick, but they ate each bite happily. I now have another quick fix for mealtime when I don’t have lots of time.
I’m glad that Johnsonville Sausage challenged me to think outside of the grilling box to create a recipe that was quick and tasty for my family. It makes me happy to know that I can use ingredients that aren’t difficult to find, and create meals that look and taste wonderful!
- 1 package of Johnsonville, Andouille Single Sealed Sausage
- 6 stems of garlic tips (or 3 large garlic cloves)
- 1 medium sized shallot
- 1 cup of jasmine rice
- 1 package of sweet red peppers
- Salt & Pepper to taste
- 1/4 tablespoon of olive oil
- Measure one cup of rice and cook as directed.
- Cut each sausage into eighths and then dicing into quarter sized pieces. Set aside.
- Dice garlic tips, and set aside
- Mince shallots and set aside
- In a medium sized skillet, heat 1/2 tablespoon of olive oil (no more because the sausage has oil that will be released) until it shimmers.
- Sautee garlic tips and shallots until tender
- Add sausage and heat thouroughly.
- Measure in cooked rice and mix until all ingredients are integrated.
- Add salt and pepper to taste. Set aside mixture.
- Take each pepper and slice down the top to the tip, taking care not cut them in half. You're just opening the top so that you can stuff with the sausage and rice mixture.
- After removing the seeds, set the peppers over an open flame just until the skin blisters. I choose not to burn them, but if you like that, you can do it.
- Go back to the mixture that you set aside, and spoon 1/4 cup of it into each pepper and set on plate.
- Each pepper can stand in as an appetizer, or it can be an entree for a light dinner. The andouille sausage provides the kick while the addition of the sweet peppers balances the spice.