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ANDOUILLE AND SHRIMP STUFFED PEPPERS

Everyone has their own unique stuffed pepper recipe depending
on their heritage. This one is straight out of Louisiana’s River
Parishes, featuring Wayne Jacob’s Famous Andouille.

6 bell peppers
Serves 6
1 9x9 pan of cornbread,
Preheat oven to 425 degrees.
cooled
Halve and seed and roast bell
1 stick of Wayne Jacob’s Andouille,
chopped peppers at 425 degrees for 20
½ stick of butter minutes. Reduce heat in oven
1 large onion to 350 degrees. Cook cornbread according to your favorite recipe and let cool. Crumble the cooled
2 bell peppers, diced
cornbread and set aside. Sauté andouille, aromatics, and seasonings in butter. Remove from the fire
1 bunch Italian parsley, chopped
and fold in the eggs, shrimp, and cornbread. Fill roasted pepper halves and bake at 350 degrees for
1 tbsp. chopped garlic
1 bunch green onions, chopped 30 minutes. Garnish with fresh parsley and enjoy!
1 tbsp. salt
1 tbsp. black pepper
½ tsp. onion powder
½ tsp. garlic powder
1 tbsp. Worcestershire sauce
2 lb. shrimp, peeled and deveined
2 eggs

LOUISIANA’S RIVER PARISHES

Discover Louisiana’s River Parishes through the Andouille Trail: a flavorful journey of traditional
smokehouses, generations-old recipes, and inventive andouille dishes served at over 30 stops
celebrating our contribution to Louisiana cuisine.
866-204-7782 | 985-359-2562 | andouilletrail.com
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