Ingredients
- Boiled Cajun Trinity Shells
- 3 celery stalks whites and tops trimmed
- 3 medium onions peeled and stems cut off
- 3 medium green bell peppers tops, seeds and white inner membranes removed
- A few shakes Tabasco or salt pepper, and cayenne pepper, optional
- Marinated Gulf Shrimp
- ½ pound small Gulf shrimp peeled and deveined
- 1 teaspoon dried basil leaves
- 1 teaspoon dried parsley leaves
- 1 teaspoon garlic powder
- Red Gravy Stuffing
- 1 pound ground beef or ground beef/ground pork mixture
- 1 tablespoon dried basil leaves
- 2 crumbled dried parsley leaves
- 2 cloves minced garlic
- 2 to 4 shakes Tabasco optional
- salt pepper, and cayenne pepper to taste
- 2 cups gluten free tomato sauce
- crumbled Parmesan cheese optional
- chopped fresh green onion and/or chopped fresh parsley for garnish optional
Instructions
- Bring a large pot of water to a boil.
- Boil celery stalks for 4 minutes. Remove and drain over a colander.
- Boil bell peppers for 5 minutes and onions for 10 minutes. When onions cool, scoop out inner flesh with a melon ball or spoon, leaving the two to three outer layers intact. Chop about half of the flesh, save remaining for another dish.
- Marinate shrimp with 1 teaspoon dried basil leaves, dried parsley leaves, and garlic powder.
- Preheat oven to 375 degrees F.
- Lay vegetables on the bottom of a large cast iron Dutch oven, or sheet pan.
- Brown ground beef. When halfway browned, add boiled and chopped reserved onion and SP&C to taste. Drain.
- Return to pot and add tomato sauce, 1 tablespoon dried basil leaves, crumbled bay leaves, Tabasco, and/or SP&C to taste.
- Cook over medium heat for about 20 minutes, or until the tomato sauce deepens into a crimson color. Add marinated shrimp, remove from heat.
- Use a small spoon to evenly distribute the stuffing among the peppers, onions, and celery.
- Bake for 20 to 25 minutes, or until heated through and tops of stuffing begin to brown.
- Top with Parmesan cheese, if desired, before serving as a main or side dish.
Notes
If you don't have time to boil the onions, green bell peppers, and celery, bake them in the oven on 400 degrees F for 10 to 12 minutes. Keep a close eye on them, though, and re-position each vegetable at least once throughout the cooking process.
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Nutrition
Serving: 6g | Calories: 310kcal | Carbohydrates: 15.1g | Protein: 23.2g | Fat: 17.8g | Saturated Fat: 7.1g | Cholesterol: 106.1mg | Sodium: 1154mg | Fiber: 3.9g | Sugar: 7.2g