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