Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Crawfish tails or small peeled shrimp

  2. 1 tablespoon 15ml Creole seasoning - seeNote

  3. 1 tablespoon 15ml Olive oil - plus

  4. 2 teaspoons 10ml Olive oil

  5. 1/3 cup 20g / 0.7oz Chopped green onions

  6. 2 teaspoons 10ml Minced garlic

  7. 12 teaspoons 60ml Fresh poblano or New Mexico chiles (large)

  8. 2 teaspoons 10ml Corn ears (large)

  9. 1/2 teaspoon 2 1/2ml Salt

  10. 6 oz 170g Soft fresh goat cheese, such as Montrachet - crumbled, and At room temperature,

  11. 6 oz 170g Grated Colby or mild cheddar cheese

  12. Salsa -

  13. Sour cream -

Instructions Jump to Ingredients ↑

  1. * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

  2. Preheat a gas or charcoal grill. Season the crawfish tails with the Creole seasoning. In a medium, heavy skillet, heat 1 tablespoon of the oil over medium-high heat. Add the green onions and garlic and saute for 1 minute. Add the crawfish tails and saute for 2 minutes. Remove from the heat.

  3. Char the chiles over the grill until blackened on all sides. Meanwhile, rub 1 teaspoon olive oil on each ear of corn and sprinkle with the salt. Grill the corn until cooked through, about 8 to 12 minutes. Remove the corn from the grill and let cool. Seal the chiles in a plastic or paper bag and let stand 10 minutes. Peel and seed the chiles, leaving the stem end intact, and set aside.

  4. Cut the corn from the cob and place the kernels in a mixing bowl. Add the crawfish tails, goat cheese and Colby cheese, and mix well. Form the mixture into 12 equal portions, about 3 tablespoons each, and stuff into the seeded chiles, pressing to close.

  5. Place the stuffed chiles on the hot grill and cook, turning, until the cheese is just melted, about 3 minutes. Serve immediately with salsa and sour cream for dipping, as desired.

  6. This recipe yields 4 to 6 servings.


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