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Wednesday, April 4, 2018

Andouille Stuffed Jalapenos

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
3 cups flour
2 egg yolks
3/4 cup beer -- (3/4 to 1)
1 Pinch baking powder
Salt and pepper
Oil for frying

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.

Yield: 16 stuffed peppers

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