Andouille Chicken and Shrimp Jambalaya Stuffed Peppers Recipe

Ingredients

• 3 tablespoons olive oil, divided use
• 1 boneless, skinless chicken breast, cut into 1 inch cubes (about 8 ounces)
• Kosher salt and freshly ground black pepper
• 1 jalapeno, minced (about 2 tablespoons)
• 1 small onion, finely chopped (about 3/4 cup)
• 2 medium garlic cloves, minced (about 2 teaspoons)
• 2 teaspoons Cajun seasoning
• 1 sprig fresh thyme
• 1 bay leaf
• 1 tablespoon tomato paste
• 1 (14 ounce) can diced tomatoes (preferably fire-roasted, such as Muir Glen)
• 1/2 pound andouille sausage, diced
• 3 cups homemade or store-bought low sodium chicken broth
• 1 1/2 cups long-grain rice
• 1/2 pound large, raw shrimp, shelled, deveined and roughly chopped
• 4 red bell peppers, tops cut off and seeds and ribs removed
• 1 1/2 teaspoons Tabasco sauce
• 1 tablespoon minced flat-leaf parsley
• 1 lemon, cut into wedges

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