Ingredients Jump to Instructions ↓

  1. 1 teaspoon olive oil

  2. 2 ounces bulk andouille, finely chopped

  3. 2 tablespoons finely chopped onions

  4. 1 teaspoon minced garlic

  5. 1 tablespoon chopped parsley

  6. 1/2 cup cream cheese

  7. 16 large fresh jalapenos

  8. Essence, recipe follows

  9. 3 cups flour

  10. 2 egg yolks

  11. 3/4 to 1 cup beer

  12. Pinch of baking powder

  13. Salt and pepper

  14. Oil for frying

  15. 2 1/2 tablespoons paprika

  16. 2 tablespoons salt

  17. 2 tablespoons garlic powder

  18. 1 tablespoon black pepper

  19. 1 tablespoon onion powder

  20. 1 tablespoon cayenne pepper

  21. 1 tablespoon dried leaf oregano

  22. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. 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.

  2. Combine all ingredients thoroughly.

  3. Yield: 2/3 cup


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