Jambalaya Stuffed Poblanos With Ranch Remoulade #RSC

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“Ready, Set, Cook! Hidden Valley Contest Entry. Prepared jambalaya mix is combined with chopped smoked sausage and chicken, then stuffed into roasted poblano peppers, then topped with Creole seasoned sauteed shrimp and a ranch remoulade sauce. I just Zatarains jambalaya mix.”
1 piece

Ingredients Nutrition

  • 12 cup Hidden Valley® Original Ranch® Dressing
  • 14 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 12 teaspoons creole seasoning or 1 12 teaspoons cajun seasoning
  • 2 tablespoons vegetable oil


  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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