Jambalaya Stuffed Poblanos With Ranch Remoulade #RSC
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
1 piece
- Serves:
- 8
ingredients
- 118.29 ml Hidden Valley® Original Ranch® Dressing
- 59.14 ml Greek yogurt
- 29.58 ml chili sauce
- 19.71 ml creole mustard or 19.71 ml whole grain mustard
- 9.85 ml lemon juice
- 4.92 ml Tabasco sauce
- 8 poblano peppers
- 226.79 g box jambalaya rice mix (such as Zatarains)
- 236.59 ml finely chopped cooked smoked sausage
- 236.59 ml finely chopped cooked chicken
- 16 jumbo shrimp, peeled & deveined with tail left on
- 7.39 ml creole seasoning or 7.39 ml cajun seasoning
- 29.58 ml vegetable oil
directions
- 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.
- 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.
- 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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