Andouille Stuffed Jalapenos Recipe

Name: Andouille Stuffed Jalapenos Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp Extra virgin olive oil; 2 ounce Bulk andouille finely minced; 2 Tbsp. Finely-minced onions; 1 tsp Chopped garlic; 1 Tbsp. Minced parsley; 1/2 c. Cream cheese Salt to taste Freshly-grnd black pepper to taste; 16 lrg Fresh jalapenos see * Note; 3 c. Flour; 2 x Egg yolks; 3/4 c. Beer - (to 1 c.); 1 pch Baking pwdr Oil for frying

Servings: persons

1 tsp Extra virgin olive oil
2 ounce Bulk andouille finely minced
2 Tbsp. Finely-minced onions
1 tsp Chopped garlic
1 Tbsp. Minced parsley
1/2 c. Cream cheese Salt to taste Freshly-grnd black pepper to taste
16 lrg Fresh jalapenos see * Note
3 c. Flour
2 x Egg yolks
3/4 c. Beer - (to 1 c.)
1 pch Baking pwdr Oil for frying

1
Preheat the fryer.
2
In a saute/fry pan, heat extra virgin olive oil over medium heat and render the andouille for 2 min.
3
Add in the onions and saute/fry for 1 minute.
4
Remove from the heat and cold.
5
In a mixing bowl, mix the garlic, parsley, and cream cheese together.
6
Mix well.
7
Stir in the cooled andouille mix.
8
Mix thoroughly and season with salt and pepper.
9
Using a sharp knife, split the jalapenos, starting at the tip, in half, leaving the stem intact.
10
Remove the seeds from the pepper.
11
Stuff 1 heaping Tbsp.
12
of the filling in the center of each pepper.
13
Press the pepper together, sealing the cheese mix completely inside.
14
Season 1 c. of flour with Emeril's Essence.
15
In a mixing bowl, whisk the yolks and 3/4 c. of the beer.
16
Season the mix with salt and pepper.
17
Whisk in sufficient flour to create a batter.
18
If the batter is too thick add in the remaining beer to thin the batter.
19
Dredge the stuffed peppers in the seasoned flour.
20
Dip the jalapenos in the batter, letting the excess drip off and coating the peppers completely.
21
Gently lay the jalapenos in the warm oil and fry till golden brown-brown, about 3 to 4 min.
22
Remove the jalapenos from the oil and drain on a paper-lined plate.
23
Season the peppers with Essence.
24
This recipe yields 16 stuffed peppers.

1068

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tsp Extra virgin olive oil, 2 ounce Bulk andouille finely minced, 2 Tbsp. Finely-minced onions, 1 tsp Chopped garlic, and more.

Yes, Andouille Stuffed Jalapenos Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!