So you’ve had Jambalaya before, you may have even made it before , but I’m willing to bet that you’ve never had it quite like this! This recipe has all the goodness of Jambalaya stuffed inside the delicious shell of a sweet pepper, and with country gravy to top it all off. Pure down-home Cajun goodness! Steve Cylka from The Black Peppercorn was good enough to share this original recipe with us.
Stuffed pepper ingredients
● 1 pound crawfish tails
● ¼ cup butter
● 1 large onion, diced
● 3 celery stalks, diced
● 2 jalapeno peppers, seeded and diced
● 4 garlic cloves, minced
● 3 tsp Cajun seasoning (or more to taste)
● ½ tsp cayenne pepper (or more to taste)
● 2 tbsp tomato paste
● ¼ cup water
● 3 cups of cooked rice
● 6 sweet peppers (green, red, yellow or orange)
Country gravy ingredients
● 1/3 cup butter
● 1/3 cup flour
● 3 cups milk
● 1 tsp ground black pepper
1. Cut the top off the sweet peppers. Removes the seeds and cores from the peppers and discard. Set the peppers with the tops aside for later.
2. To make the jambalaya, sauté the butter, onion, celery, jalapeno, and garlic in a large skillet on medium heat. After sautéing a few minutes, stir in the Cajun seasoning, cayenne pepper, crawfish tails, tomato paste and water. Cook for 7-10 minutes. Stir in the cooked rice and remove from heat.
3. Stuff the sweet peppers with the crawfish jambalaya until starting to overflow and place the top of the pepper back on. Bake in a 350F oven for 30 minutes.
4. While the peppers are in the oven, make the country gravy. Melt the butter in a saucepan on medium low heat. Whisk in the flour to make a roux. Continue to stir for a few minutes allowing the colour of the roux to turn a very light brown. Stir in the milk until it is a smooth even consistency. Add the black pepper. Cook for a few more minutes to allow the gravy to thicken.
5. Serve the stuffed peppers on a plate with gravy ladled around it. If you have some extra cooked crawfish tails, toss a few on the gravy around the pepper.
Steve Cylka is a recipe developer and food blogger, continually working in the kitchen to make new food creations. As the author of The Black Peppercorn, Steve shares his specialization in grilling, smoking and baking through recipes than span various regional cuisines from around the world.