4 sweet peppers, cut in half lengthwise and seeds removed (or one eggplant, cut in half lengthwise and flesh scooped out and diced)
1/2 pound mushrooms, washed and sliced
3 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1/2 teaspoon dried oregano
1 tablespoon Creole seasoning
black pepper to taste
3/4 pound shrimp, peeled and deveined
1 1/2 links of andouille sausage, diced (optional)
1 cup uncooked long-grain white rice (optional)
2 1/2 cups chicken broth
1 (8 ounce) can tomato sauce
Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and season with oregano, Creole seasoning and black pepper. Add mushrooms, and eggplant cubes if using and continue cooking until beginning to turn golden brown. Stir in shrimp and sausage, and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in chicken broth and tomato sauce. Cook until thick, 15 to 20 minutes. Fill peppers or eggplant with stuffing mixture, and place in baking dish.
Bake in preheated oven for 30-45 minutes, or until heated through.