May 31, 2012 07:22AM
● By Style
Wine bottle photo by Aaron Roseli. Cookbook cover and recipe photo courtesy of Chronicle Books.
Jambalaya Stuffed Bell Peppers
Slow Fire: The Beginner’s Guide to Barbecue by Ray “Dr. BBQ” Lampe
(Chronicle Books, May 2012, $22.95)
- 3 tbsp. vegetable oil
- 1 red onion, chopped
- 1 green bell pepper, chopped
- 1 jalapeño, minced (remove the seeds if you don’t like it hot)
- 3 garlic cloves, minced
- 2 cups (about 1 lb.) chopped andouille sausage or smoked sausage
- 1 14-1/2-ounce can diced tomatoes
- 1 tbsp. paprika
- 2 tsp. dried thyme
- 2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 3 cups chicken broth, plus more if needed
- 2 cups chopped, cooked chicken (smoked or roasted)
- 1 cup uncooked white rice
- 4 large red bell peppers
- 4 large green bell peppers
To make the jambalaya:
In a Dutch oven over medium heat, warm the vegetable oil. Add the onion and chopped bell pepper and cook for 4 minutes, stirring often. Add the jalapeño and garlic and cook for 4 minutes, stirring often. Add the sausage and cook for 4 minutes, stirring often. Add the tomatoes, paprika, thyme, salt, pepper and cayenne. Mix well and cook for 4 minutes, stirring often. Add the broth and chicken and bring to a simmer, stirring occasionally. Add the rice and mix well. Return to a simmer. Cover and cook, stirring occasionally, for about 20 minutes, or until the rice is soft and most of the liquid is absorbed. If the liquid evaporates too quickly, add some additional chicken broth. Remove from the heat and let rest for 10 minutes.
Prepare your cooker to cook indirectly at 235 degrees using medium pecan wood for smoke flavor.
Cut the tops of the red and green bell peppers and remove the veins and seeds. Cut a little off the bottom if needed to get the peppers to stand up, but be careful not to cut all the way through. Stuff the peppers with the jambalaya and stand them up on a grill topper. Put the peppers in the cooker for 1-1/2 hours, or until the peppers are tender.
Remove from the cooker and transfer the peppers to a platter. Tent loosely with foil and let rest for 5 minutes before serving. Makes 8 servings.
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