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Sunday, June 7, 2015

Jambalaya Stuffed Poblanos With Ranch Remoulade #rsc

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

  • 1/2 cup hidden valley® original ranch® dressing
  • 1/4 cup greek yogurt
  • 2 tablespoons chili sauce
  • 4 teaspoons creole mustard or 4 teaspoons whole grain mustard
  • 2 teaspoons lemon juice
  • 1 teaspoon tabasco sauce
  • 8 poblano peppers
  • 1 (8 ounce) box jambalaya rice mix (such as zatarains)
  • 1 cup finely chopped cooked smoked sausage
  • 1 cup finely chopped cooked chicken
  • 16 jumbo shrimp, peeled & deveined with tail left on
  • 1 1/2 teaspoons creole seasoning or 1 1/2 teaspoons cajun seasoning
  • 2 tablespoons vegetable oil

Recipe

  • 1 whisk together all ranch dressing, yogurt, chili sauce mustard, lemon juice and tabasco in a small bowl and refrigerate until needed. heat broiler and line broiler pan with foil.
  • 2 place poblanos on pan and broil until blackened all over, turning frequently. place in a plastic bag a few minutes to steam. meanwhile, prepare jambalaya mix according to package directions. stir in the sausage and chicken. cut a slit lengthwise in each poblano. carefully remove ribs and seeds. stuff with jambalaya mixture, using about 3/4 cup for each. place in a sprayed baking pan and bake until heated through, 10 to 15 minutes.
  • 3 meanwhile, toss shrimp with creole seasoning. heat oil in a large nonstick skillet and cook shrimp until opaque throughout, 3 to 4 minutes. place poblanos on 8 serving plates. top each with 2 shrimp and drizzle with remoulade.

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