Andouille sausage sautéed with green bell pepper, celery, onion and lots of cajun spices, simmered together with rice and broth until the rice is tender, stuffed into hollowed out zucchini then topped with cheese and baked. Its spicy, fresh and so dang delicious!

INGREDIENTS – serves 2-3

2-3T olive oil
2 andouille sausages, 1/4’d then chopped
1/2 onion, chopped
1/2 green bell pepper, chopped
3 celery stalks, chopped
1/4t salt
1/2t garlic powder
1/2t onion powder
1/2t paprika
1/4t black pepper
1/4t thyme
1/4t oregano
Dash cayenne
1/2c white rice
1 1/4c broth/water

2-3 large zucchinis, halved lengthwise and hollowed out with a spoon
1c monterey jack, shredded (or cheddar, gouda, etc)

INSTRUCTIONS

Preheat the oven to 375°F.

In a large skillet, cook the sausage in olive oil on medium-med-high for 2-3 minutes, until its starting to brown. Add onion, bell pepper and celery with all of the spices, stir occasionally for about 4 minutes then pour in the rice and broth. Stir it all together then bring to a simmer, reduce the heat to low-medium, cover with a lid and cook for 15-20 minutes until the rice is done. Remove from heat.

While the rice is cooking prepare your zucchinis and place them outside down in a large baking dish or on a baking sheet. Sprinkle the insides with a little salt and pepper then fill with the rice mixture, top with cheese then bake for about 20 minutes.

ENJOY!