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Andouille Stuffed Jalapenos Recipe - Cooking Index

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Andouille Stuffed Jalapenos

Cuisine: Cajun
Type: Meat, Pork
Courses: Starters and appetizers
Serves: 16 people

Recipe Ingredients

1 teaspoon 5mlOlive oil
2 oz 56gBulk andouille - finely chopped
2 tablespoons 30mlFinely-chopped onions
1 teaspoon 5mlMinced garlic
1 tablespoon 15mlChopped parsley
1/2 cup 118mlCream cheese
  Salt - to taste
  Freshly-ground black pepper - to taste
16   Fresh jalapenos (large)
  Emeril's Essence - see * hints
3 cups 187g / 6.6ozFlour
2   Egg yolks
3/4 cup 177mlBeer - (to 1 cup)
1 teaspoon 5mlBaking powder
  Oil - for frying

Recipe Instructions

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 Emeril's 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.

Hints

See the "Emeril's Essence Information" recipe which is included in this collection.


Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A72 broadcast 11-07-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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