A Cajun twist on a classic stuffed green capsicums with smoked sausage, prawns and Cajun seasoning.
Used different ingredients. This recipe was really good. I didn't have any sausages so I'd used bacon and it turned out really well. Found it took longer to cook on the stove top then the time specified. Next time I will cook the rice a head of time to cut down time and chicken stock. - 29 Sep 2008
Something else. Great job Heidi! This is a wonderful change for stuffed capsicums. First, I steamed the green capsicums instead of boiling them - easier to handle and that way they didn't get soggy. Then I used the "Creole Seasonings Blend" recipe from this site (and less of it - apprx 1/2 tbls) and right before I stuffed the cappos, I added about 250g sharp cheddar cheese: mixed it into the rice & sausage concoction to melt. Finally, I sprinkled a DASH of brown sugar over all and opened another 250g can of tomato puree and poured over the top of that. Baked and viola! We loved these! It had kick but it wasn't hot. Great blend of flavours! My whole family thanks you Heidi!! - 29 Sep 2008
Used different ingredients. I make this dish all the time! use green capsicums and don't use chicken, just the andouille. add a little Louisiana Hot Sauce and it's sooo good!! - 29 Sep 2008