Andouille Stuffed Jalapenos

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Rated 5 stars out of 5
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Total Time:
50 min
Prep
10 min
Cook
40 min
Yield:
16 stuffed peppers
Level:
--
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Ingredients

  • 1 teaspoon olive oil
  • 2 ounces bulk andouille, finely chopped
  • 2 tablespoons finely chopped onions
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped parsley
  • 1/2 cup cream cheese
  • Salt and pepper
  • 16 large fresh jalapenos
  • Essence, recipe follows
  • 3 cups flour
  • 2 egg yolks
  • 3/4 to 1 cup beer
  • Pinch of baking powder
  • Salt and pepper
  • Oil for frying

Directions

Preheat the fryer. In a saute pan, heat olive oil over medium heat and render the andouille for 2 minutes. Add the onions and saute for 1 minute. Remove from the heat and cool. In a mixing bowl, mix the garlic, parsley, and cream cheese together. Mix well. Stir in the cooled andouille mixture. Mix thoroughly and season with salt and pepper. Using a sharp knife, split the jalapenos, starting at the tip, in half, leaving the stem intact. Remove the seeds from the pepper. Stuff 1 heaping tablespoon of the filling in the center of each pepper. Press the pepper together, sealing the cheese mixture completely inside. Season 1 cup of flour with Essence. In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick add the remaining beer to thin the batter. Dredge the stuffed peppers in the seasoned flour. Dip the jalapenos in the batter, letting the excess drip off and coating the peppers completely. Gently lay the jalapenos in the hot oil and fry until golden brown, about 3 to 4 minutes. Remove the jalapenos from the oil and drain on a paper-lined plate. Season the peppers with Essence.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly.

Yield: 2/3 cup

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Newest Ratings and Reviews

Read all 5 reviews

  • on July 10, 2011

    Flag

    My grocery didn't have andouille, so I changed it to Italian sausage. For the beer, I used Abita: Purple Haze. They were awesome! Next time I will make sure I have the andouille to give that a try.

    people found this review Helpful.
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  • on March 19, 2007

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    a lot of work - but they are good!!

    people found this review Helpful.
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  • on October 12, 2006

    Flag

    used little peppers and though it was good so if you use big pepperd it will be great.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

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