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Kardea Brown's Jack-O’-Lantern Jambalaya Stuffed Peppers | Delicious Miss Brown | Food Network
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Kardea Brown gets into the Halloween spirit by carving jack-o'-lantern faces into bell peppers stuffed with her super-delicious jambalaya made with andouille sausage.
#KardeaBrown #FoodNetwork #DeliciousMissBrown #Halloween
Watch #DeliciousMissBrown, Sundays at 12|11c on Food Network, or #StreamOnMax!
Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Jack-O’-Lantern Jambalaya Stuffed Peppers
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 2 hr 10 min
Active: 45 min
Yield: 6 servings
Ingredients
1/4 cup vegetable oil
1/2 pound andouille sausage, sliced into half-moons
1/2 large white onion, diced
1/2 cup diced green bell pepper plus 3 large green bell peppers
1/2 cup diced celery
1 1/2 tablespoons Cajun seasoning
1 tablespoon kosher salt
2 tablespoons unsalted butter
1 1/2 cups medium-grain white rice
2 bay leaves
1 1/2 cups chicken stock
1/2 cup chopped green onions
3 large orange bell peppers
Directions
Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Add the sausage and cook until it begins to brown, about 4 minutes. Add the onion, diced green bell pepper, celery, Cajun seasoning and salt. Cook until the vegetables are tender, stirring in the remaining 2 tablespoons oil if needed, 8 to 10 minutes. Add the butter and rice and cook until the rice grains are coated, about 1 minute. Add the bay leaves, stock and 1 1/2 cups water to the pan; bring to a boil. Cover, reduce the heat and simmer until the liquid is absorbed and the rice is fluffy, 25 to 30 minutes. Fold in the green onions.
Preheat the oven to 350 degrees F.
Remove the tops from the whole green and orange bell peppers and reserve; scoop out the ribs and seeds. Trim the bottoms of the peppers so that they stand upright. Carefully carve Jack-O’-Lantern faces into one side of each pepper. Stuff the rice mixture into the peppers and arrange in a large baking dish. Replace the tops. Add about 1/2 cup water to bottom of the baking dish. Cover with foil and bake until the peppers are crisp-tender and heated throughout, about 45 minutes.
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Kardea's Jack-O’-Lantern Jambalaya Stuffed Peppers | Delicious Miss Brown | Food Network
#KardeaBrown #FoodNetwork #DeliciousMissBrown #Halloween
Watch #DeliciousMissBrown, Sundays at 12|11c on Food Network, or #StreamOnMax!
Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Jack-O’-Lantern Jambalaya Stuffed Peppers
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 2 hr 10 min
Active: 45 min
Yield: 6 servings
Ingredients
1/4 cup vegetable oil
1/2 pound andouille sausage, sliced into half-moons
1/2 large white onion, diced
1/2 cup diced green bell pepper plus 3 large green bell peppers
1/2 cup diced celery
1 1/2 tablespoons Cajun seasoning
1 tablespoon kosher salt
2 tablespoons unsalted butter
1 1/2 cups medium-grain white rice
2 bay leaves
1 1/2 cups chicken stock
1/2 cup chopped green onions
3 large orange bell peppers
Directions
Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Add the sausage and cook until it begins to brown, about 4 minutes. Add the onion, diced green bell pepper, celery, Cajun seasoning and salt. Cook until the vegetables are tender, stirring in the remaining 2 tablespoons oil if needed, 8 to 10 minutes. Add the butter and rice and cook until the rice grains are coated, about 1 minute. Add the bay leaves, stock and 1 1/2 cups water to the pan; bring to a boil. Cover, reduce the heat and simmer until the liquid is absorbed and the rice is fluffy, 25 to 30 minutes. Fold in the green onions.
Preheat the oven to 350 degrees F.
Remove the tops from the whole green and orange bell peppers and reserve; scoop out the ribs and seeds. Trim the bottoms of the peppers so that they stand upright. Carefully carve Jack-O’-Lantern faces into one side of each pepper. Stuff the rice mixture into the peppers and arrange in a large baking dish. Replace the tops. Add about 1/2 cup water to bottom of the baking dish. Cover with foil and bake until the peppers are crisp-tender and heated throughout, about 45 minutes.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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