Shrimp Stuffed Bell Peppers + French Rockin' Boogie

Here's a Cajun favorite that is so easy to make and is a great way to use up all of those bell peppers in the garden. They have been very plentiful this year in Cajun country with all of the regular rainfall that we've had this summer. Delicious Gulf shrimp in a spicy Creole tomato sauce with rice, in a fresh bell pepper. Out of this world, cher!  Served with a salad and French bread, it makes them a perfect choice for a light summer meal. Bon appetit!

4 large bell peppers, seeded and cut in half
1 lb. medium shrimp, peeled and deveined

1/2 stick unsalted butter
1/2 cup each, onions, bell peppers, and celery, chopped
1/4 cup green onions, sliced
2 tsp.'s minced garlic

1/4 cup fresh parsley, chopped
1 can cream of mushroom soup, plus 1/2 soup can water
1 small can (8 oz.), tomato sauce
1 can Rotel tomatoes and green chilies
2 tbs.'s Worcestershire sauce

2 cups cooked rice
1 tsp. or more Cajun seasoning
1 cup cheddar cheese, shredded

Cut tops off of bell peppers and remove seeds.  In large pot, boil the bell peppers and tops in lightly salted water, for five minutes. Drain and place in a large, lightly greased baking pan.

In large skillet, on low heat, melt butter and saute chopped onions, bell peppers, celery,  and garlic for 5 minutes. Add the shrimp, tomatoes, and seasonings and saute for 5 minutes.

Add the Worcestershire sauce, cream of mushroom soup, water, parsley, and tomato sauce  Lower heat,  stir well, and cover and simmer for 5 minutes. Gradually add the cooked rice to the shrimp mixture and mix gently.

Fill each bell pepper with shrimp and rice mixture. Place the cheese on top of each pepper. Bake in a preheated 350 degree oven for about 15 to 20 minutes or until cheese melts.

 Cest bon, cher! 

^^^^^^
French Rockin' Boogie

Here's a little clip of Geno Delafose and French Rockin' Boogie playing at the Cajun Zydeco Festival in New Orleans in June. Hope you all have a fun and fab weekend! Merci beaucoup for stopping by!