Poblano Stuffed with Crawfish Jambalaya and Ashe County Ghost Pepper Cheese

Recipe courtesy of Chef Joe Fasy.
as seen on episode “Crawfish“, Season 7

Ingredients:

• 10 Poblano peppers, halved and seeded
• 1⁄2 Pound(s) ground pork
• 1 large onion, chopped
• 2 ribs of celery, chopped
• 1⁄3 Cup(s) bell pepper, chopped
• 1 cup diced tomato
• 1 Bunch green onions, chopped
• 1 1⁄2 Pound North Carolina Crawfish Tail Meat
• 1 Cup Andouille Sausage
• 3 Cups cooked rice
• 1⁄4 Cup parsley, chopped
• 2 Cups Chicken Stock
• 3⁄4 Cup Bread Crumbs
• 1 egg, beaten
• 1 teaspoon sea salt
• 1 cup Shredded Ghost Pepper Cheese
• Cajun Seasoning to taste

Directions:

1. Blanch peppers in boiling water, drain on paper towels.
2. Brown ground meat in skillet, add onions, celery, chopped bell pepper, and diced tomato and cook until tender.
3. Add crawfish tails, simmer 5 minutes.
4. Add green onions and parsley, simmer approximately 3-4 minutes, remove from heat
5. Add Andouille, rice, broth, and bread crumbs, heat mixture, remove from heat
6. Add egg and more bread crumbs if necessary to make mixture hold together
7. Stuff bell pepper halves, sprinkle bread crumbs over tops with shredded cheese.
8. Bake 350 degrees until piping hot, if necessary, place under broiler to brown the tops.

Tags: Ashe County Ghost Pepper Cheese, Cheese, Crawfish Jambalaya, Joseph Fasy, Poblano, Seafood

Category: Recipes