Recipe courtesy of Emeril Lagasse
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
16 stuffed peppers

Ingredients

  • 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, recipe follows
  • 3 cups flour
  • 2 egg yolks
  • 3/4 to 1 cup beer
  • Pinch of baking powder
  • Oil for frying
Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Directions

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.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly.

IDEAS YOU'LL LOVE

Andouille Sausage and Pepper Cornbread Stuffing

Andouille Stuffed Double Cut Pork Chops

Recipe courtesy of Emeril Lagasse

Roasted Quail Stuffed with a Mushroom and Andouille Duxelle

Recipe courtesy of Emeril Lagasse

Pickled Jalapenos

Recipe courtesy of Sean Timberlake

Smoked Oyster Dressing Stuffed Pork Chops with Andouille Hollandaise and Smothered Greens

Recipe courtesy of Emeril Lagasse

Andouille Spoonbread

Recipe courtesy of Emeril Lagasse

Andouille Sausage

Recipe courtesy of Emeril Lagasse

Refried Beans with Pickled Jalapenos

Andouille Smothered Beans

Recipe courtesy of Emeril Lagasse

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here