Southern Seafood Stuffed Peppers feature cornbread stuffing laced with shrimp, spicy andouille sausage and Parmesan cheese. Remember to Share this yummy recipe!
Southern Seafood Stuffed Peppers
I must give a shout out to my friends Gary and Sue for bringing this recipe to my attention. It started when Gary posted a recipe link on Facebook after Sue made this delicious dish for dinner. Gary and Sue, Southern natives, prepared their stuffed peppers with crayfish. That sounded intriguing, so I scouted out crayfish at the local grocery store (in Fort Myers, FL.)
I noticed these crayfish were whole little creatures that seemed a little daunting to clean, so I decided to go with shrimp instead. Since we are entertaining guests at the condo this week, I decided to go with the easy and familiar vs. the new and exotic. This is a key thing to keep in mind whenever you cook and entertain. Make sure you don’t tackle more than you can handle so you can enjoy your meal and your guests!
- Cornbread – I used a cornbread mix which made a 8 x 8 pan of cornbread (this yielded more than the 2 1/2 cups required.) You could also buy cornbread or corn muffins to make this step even easier.
- Peppers – for a nice color combination I used red and yellow peppers, which also provided a little extra sweetness. Feel free to use whatever color peppers you prefer. Optionally, you can blanch the peppers before stuffing and baking them. The original recipe doesn’t call for that, and I personally liked the crisp-tender texture. The rest of our dining party thought blanching them first would be preferred. Directions for blanching the peppers has been included.
- Andouille Sausage – I used Aidell’s Cajun Style Andouille Sausage which is readily available at most major grocery stores.
Rounding Out The Menu
These stuffed peppers come pretty close to being a 1 dish meal because they provide a nice combination of protein, vegetables and carbs. However, I always enjoy a little something fresh. So, I also served Crispy Cucumbers in Dill Dressing, as a side salad. My Brother, Jeff and Sister-in-Law, Bridget selected a nice bottle of Prosecco for our meal, which married perfectly with the shrimp, cornbread and sausage flavors.
To finish off the meal, we enjoyed home made Lemon Ice Cream, an intensely lemon, rich treat which was a great counter balance to the spicy andouille sausage.