Jambalaya-Stuffed Zucchini

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Jambalaya stuffed zucchini recipe is a delicious twist on a classic Cajun dish. The combination of flavorful jambalaya ingredients, such as shrimp, sausage, and spices, stuffed inside tender zucchini boats, creates a mouthwatering and satisfying meal. It's a perfect option for those looking to add some variety to their weeknight dinners or impress guests at a dinner party.

Keywords: jambalaya, stuffed zucchini, Cajun dish, shrimp, sausage

Jambalaya stuffed zucchini recipe details

Jambalaya stuffed zucchini recipe, recipe Rating: 4.6
Number of votes:112

I have made these on our fall camping trips. I use a cast iron skillet and a cast iron dutch oven.
Ready in: 1 hour 15 mins

Ingredients

Serves: 4

• 2 large zucchini, halved lengthwise
• Dash of salt, to taste
• 1/4 teaspoon garlic powder
• Black pepper, to taste
• 2 tablespoons olive oil
• 1 small red onion, diced
• 1 clove garlic, diced
• 1/2 cup diced green bell pepper
• 1/2 cup diced celery
• 1/2 cup sliced button mushrooms
• 1/2 cup tomato paste
• 1/2 teaspoon Cajun seasoning
• 1 teaspoon hot sauce
• 1 cup chopped andouille sausage
• 1 teaspoon Worcestershire sauce
• 1/2 cup cooked shrimp
• 1 cup shredded chicken
• 1 cup cooked brown rice
• Juice of 1/2 lemon

Preparation method

Prep: 30 mins | Cook: 45 mins

1. Preheat charcoal grill or camp fire with dutch oven in the coals. Remove seeds from zucchini halves and discard, creating long canoes. Sprinkle with 1/4 teaspoon salt, garlic powder, and 1/4 teaspoon black pepper.
2. In a large skillet over med heat, heat olive oil. Add onion, garlic, and mushrooms. Saute till soft, about 4 to 5 min. Add diced pepper and celery. Cook till soft.
3. Add tomato paste, Cajun seasoning, hot sauce, and Worcestershire sauce, then cook until mixture starts to darken, about 3 to 5 min.
4. Stir in sausage, shrimp, chicken, and rice. Add lemon juice till mixed. Salt and pepper to taste.
5. Scoop mixture into each zucchini half. Lay a trivet in bottom of dutch oven. Add zucchini halves to bottom of dutch oven. Cover and bake with 10 coals under oven and 12-15 on lid, bake for 20 min, or until tender and cooked through.