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1
Preheat the fryer.
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2
In a saute pan, heat olive oil over medium heat and render the andouille for 2 minutes.
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3
Add the onions and saute for 1 minute.
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4
Remove from the heat and cool.
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5
In a mixing bowl, mix the garlic, parsley, and cream cheese together.
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6
Mix well.
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7
Stir in the cooled andouille mixture.
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8
Mix thoroughly and season with salt and pepper.
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9
Using a sharp knife, split the jalapenos, starting at the tip, in half, leaving the stem intact.
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10
Remove the seeds from the pepper.
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11
Stuff 1 heaping tablespoon of the filling in the center of each pepper.
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12
Press the pepper together, sealing the cheese mixture completely inside.
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13
Season 1 cup of flour with Essence.
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14
In a mixing bowl, whisk the yolks and 3/4 cup of the beer.
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15
Season the mixture with salt and pepper.
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16
Whisk in enough flour to form a batter.
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17
If the batter is too thick add the remaining beer to thin the batter.
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18
Dredge the stuffed peppers in the seasoned flour.
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19
Dip the jalapenos in the batter, letting the excess drip off and coating the peppers completely.
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20
Gently lay the jalapenos in the hot oil and fry until golden brown, about 3 to 4 minutes.
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21
Remove the jalapenos from the oil and drain on a paper-lined plate.
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22
Season the peppers with Essence.
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23
Combine all ingredients thoroughly.
