Jambalaya Stuffed Poblanos With Ranch Remoulade #RSC |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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. 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 |
Directions:
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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