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1
Preheat the fryer.
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2
In a saute/fry pan, heat extra virgin olive oil over medium heat and render the andouille for 2 min.
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3
Add in the onions and saute/fry for 1 minute.
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4
Remove from the heat and cold.
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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 mix.
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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 Tbsp.
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12
of the filling in the center of each pepper.
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13
Press the pepper together, sealing the cheese mix completely inside.
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14
Season 1 c. of flour with Emeril's Essence.
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15
In a mixing bowl, whisk the yolks and 3/4 c. of the beer.
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16
Season the mix with salt and pepper.
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17
Whisk in sufficient flour to create a batter.
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18
If the batter is too thick add in the remaining beer to thin the batter.
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19
Dredge the stuffed peppers in the seasoned flour.
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20
Dip the jalapenos in the batter, letting the excess drip off and coating the peppers completely.
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21
Gently lay the jalapenos in the warm oil and fry till golden brown-brown, about 3 to 4 min.
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22
Remove the jalapenos from the oil and drain on a paper-lined plate.
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23
Season the peppers with Essence.
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24
This recipe yields 16 stuffed peppers.
