Laissez les bon temps roulez!

Happy Mardi Gras y’all! Nothing says New Orleans (to me) more than some good ole Jambalaya. But of course, me being me, this isn’t your average Jambalaya. I’ve taken another of my favorite dishes, Stuffed Peppers, and combined them for this tasty, filling dish, perfect to celebrate today (and for about a week, depending on how many mouths you’re feeding!).

  • 6 Gorgeous Bell Peppers
  • 1 lb Smoked Sausage, sliced in rounds and halved
  • 1 lb Large Shrimp, pealed, deveigned, and diced
  • 2 lbs Chicken Thighs, diced*
  • 1 1/2 cups Quinoa
  • 1 can Diced Tomatoes
  • 1 Yellow Onion, chopped
  • Chicken Bouillon (enough for 1.5 cups or use equal amount Stock)
  • Creole Seasoning

Start by steaming (or blanching) the bell peppers and allow them to cool fully. For the main part of this, I used my Instant Pot knock off, but you can use a Crockpot or even a regular pot, whatever works best for you. Saute the onions, the chicken, and the sausage together until browned. Add in the diced tomatoes, quinoa, and bouillon/stock. Also add in your creole spice (Tony Chachère is my preferred brand, they have regular spice, extra spice, and even a salt free option!). I don’t measure mine, I eyeball it. I use this one on pretty much everything (seriously every.damn.thing) so I just know when I’ve added enough, but I would say start with maybe 2 tsp and go from there based on your taste. Allow to cook (in your preferred method) until the quinoa blooms and most of the liquid has been absorbed. Add in the diced shrimp and stir, the residual heat will cook these through enough for the next step.

*Sidenote, I marinated my diced chicken thighs in the Scott’s Jezebel Spicy Spice for 2 days before I started this dish, it’s my other favorite spice that I put on everything.

From here, you’re ready to stuff your peppers. I put another can of diced tomatoes with more of the Tony Chachère Creole spice around my peppers before stuffing. This helps cook the peppers all the way through and adds more tomato creole goodness.

Stuff to almost overflowing, cover, and cook at 350 F for about 30 minutes. Take the cover off and let cook for another 10.

Let them cool for about 15 minutes, and you’re ready to go! This is a healthy(ish) delicious treat full of the flavors on New Orleans, for not just Mardi Gras, but really any occasion. Bon Appétit my lovelies, go forth and get those beads, but also, be kind to your liver! I’ll have a sweet treat and a complimentary drink to go with it a bit later today (Instagram and FB feed only)!