| A couple of weeks ago we were working on some | | | | 1/4 tsp. celery salt |
| family projects andneeded a real quick and | | | | Instructions: |
| easy-to-fix dinner. My wife, Sue, searchedthe | | | | Cut the tops off the green peppers and remove |
| cupboards and found a package of Zatarain's® | | | | seeds and membranesfrom peppers. Chop from the |
| New Orleans Style | | | | edges of the tops of the peppers untilyou have 1 |
| Jambalaya Mix. She also had some fresh ground meat | | | | cup of chopped pepper. In a large saucepan or |
| in the fridge,so she used that as the meat for the | | | | skillet,heat the canola oil. Add the sausage and ground |
| jambalaya. When I tasted it,the first thing I thought | | | | beef and break upthoroughly while browning (and mix |
| of is how great something like that wouldtaste as | | | | together well). When the meat isfairly well browned, |
| the stuffing for stuffed green bell peppers. | | | | add the chopped pepper, onion and celery. |
| Now those of you who have received my recipes | | | | Keepstirring over medium heat until veggies start to |
| for any length oftime know that I love to cook from | | | | become tender. Add |
| scratch. I even mix my own spicemixes and meat | | | | 2.5 cups of water and the Zatarain's® jambalaya |
| rubs, instead of buying the pre-mixed ones (I save | | | | mix. Keep stirring. |
| alot of money doing that, too!). However, there is | | | | Bring to boil, reduce heat, cover, and simmer for 25 |
| another side ofme that likes to put together | | | | minutes. |
| something once in awhile that isquick and easy. | | | | Remove from heat and let stand. Refrigerate this |
| Something like a "Rachael Ray" type | | | | mixture a fewhours before stuffing peppers. Preheat |
| meal--somethingthat has layers and layers of flavor, | | | | oven to 350 degrees F. Setthe peppers in large |
| but does not require hoursand hours of prep time. On | | | | casserole and/or a deep baking dish (ordishes). With a |
| Friday I went with my stuffed pepperidea, | | | | spoon, fill each pepper with the jambalaya mixture. |
| developing it into what I would have to say is one of | | | | Pack down the mixture pretty well and fill so that |
| thebest recipes I've ever come up with! Here it is: | | | | mixture is levelwith the top edge of each pepper. |
| Ingredients: | | | | (Depending on the size of thebell peppers, the |
| 8 to 10 green bell peppers | | | | mixture should fill 8 to 10 peppers.) In a |
| 2 tbsp. canola oil | | | | 2-cupmeasuring cup or a bowl, thoroughly mix the |
| 1 lb. ground sausage (mild Italian is good) | | | | ketchup, the tomatosauce, the pepper sauce and the |
| 1 lb. ground beef | | | | celery salt. Scoop this mixtureequally over the top of |
| 1 cup chopped onion | | | | the mixture in the peppers. Cover (aluminumfoil |
| 1 cup chopped celery | | | | makes a fine cover) and bake at 350 degrees for an |
| 1 (8 oz.) package Zatarain's® New Orleans Style | | | | hour. Thesepeppers taste great served with a side |
| Jambalaya Mix | | | | salad and French rolls! |
| 1 cup ketchup | | | | Copyright © 2007 Lee Griffith. All rights |
| 1 (8 oz.) can tomato sauce | | | | reserved. |
| 2 tsp. Louisiana hot pepper sauce | | | | |