Boudin & Chicken Stuffed Peppers!

Описание: Boudin Stuffed Peppers with Cajun Cream Sauce

Ingredients

For the Peppers
• 4 large bell peppers (red, green, or a mix)
• 1 lb boudin sausage (remove casing) & 1 cup diced chicken (can use sausage or shrimp as well)
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon avocado or olive oil or butter
• Cajun seasoning, to taste
• ½ cup shredded cheese (optional)

For the Cajun Cream Sauce
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 cup heavy cream (or half & half for lighter)
• ½ cup chicken broth
• 1 teaspoon Cajun seasoning (more to taste)
• ½ teaspoon onion powder & garlic powder
• ¼ teaspoon black pepper (optional, for extra kick)
• 1/4 cup grated Parmesan cheese
• 1 teaspoon chopped parsley or Italian seasoning

Instructions

Prepare the Peppers
1. Cut bell peppers in half lengthwise, remove seeds and membranes. Blanch in boiling water for 3–4 minutes (to soften slightly), then drain and set aside.

Make the Filling
2. In a skillet, heat oil/butter over medium heat. Add onion, chicken and garlic. Cook until softened (about 4–5 minutes).
3. Add boudin sausage (removed from casing). Cook and break apart with a spoon until heated through.
4. Spoon mixture evenly into pepper halves. Sprinkle with cheese.

Bake the Peppers
6. Place stuffed peppers in a baking dish with a little water or broth in the bottom (to prevent drying out).
7. Cover with foil and bake at 350F for 20-30 minutes.
Make the Cajun Cream Sauce
8. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes (to make a light roux).
9. Slowly whisk in chicken broth and cream until smooth.
10. Stir in seasonings. Simmer gently until thickened (about 5–7 minutes).
11. Stir in Parmesan cheese until melted. Taste and adjust seasoning.

Serve
12. Plate peppers and generously spoon Cajun cream sauce over the top.