Ingredients

• 2 TBS Golden Toad Cajun/Creole seasoning
• 1 TBS Golden Toad Chipotle Pepper Sauce
• ½ lb Louisiana Style Hot Link Sausage (diced)
• ½ lb Chicken Breast (ground or diced)
• ½ lb Shrimp (31-40 count – approximately 15 shrimp de-veined and de-tailed)
• 6 green bell peppers
• 8-12 oz pepper jack cheese
• 2 TBS olive oil
• ¼ cup chopped yellow onion (approx. 1/4 of a med-lg onion)
• ¼ cup chopped celery (approx. 1-2 stalks)
• 2 TBS chopped garlic
• 1 can (14.5 oz) diced tomatoes in onion and garlic
• ½ tsp Worcestershire sauce
• ¾ cup white rice
• 3 cups chicken stock

Preparation

• Preheat oven to 350 degrees
• Cut tops off of bell peppers, de-seed and de-vein - set aside
• Grate cheese - set aside
• Chop up Sausage and Chicken and combine in a bowl with Shrimp and 1 TBS Golden Toad Cajun/Creole Seasoning - set aside
• In a large saucepan, heat oil over high heat with onion and celery for 3 minutes. Add garlic, canned tomatoes, Worcestershire, 1 TBS Golden Toad Cajun/Creole Seasoning and Golden Toad Chipotle Pepper Sauce. Stir in rice and slowly add broth. Bring to boil. Reduce heat to medium, cover and simmer until rice absorbs liquid and becomes tender, stirring once about half through cooking, about 15 minutes total.
• When rice is tender, add Chicken, Sausage and Shrimp mixture. Cook uncovered until meat is done and moisture is reduced to you liking, about 10 minutes more, stirring frequently.
• Stuff peppers with jambalaya mixture and cheese. Alternate layers (a couple of TBS jambalaya mixture then grated cheese until peppers are full). Reserve a little cheese for topping peppers later. Place peppers standing up in a glass baking dish add ¼” water in dish and bake for about 45 minutes until the peppers are cooked to your liking. We like ours still a little crisp. With about 10-15 minutes left in the baking time, add grated cheese to the top of each stuffed pepper. When finished, the cheese should be bubbling and browning nicely.
• Let stand for 5-10 minutes. Serve on plates either standing up whole or cut in half.
• Enjoy!