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    You are in: Home / Recipes / Jambalaya Stuffed Poblanos With Ranch Remoulade #RSC Recipe
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    Jambalaya Stuffed Poblanos With Ranch Remoulade #RSC

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    JulieDM41's Note:

    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.

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    Ingredients:

    Serves: 8

    Yield:

    piece

    Units: US | Metric

    • 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. 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. 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. 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.

    Ratings & Reviews:

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    Nutritional Facts for Jambalaya Stuffed Poblanos With Ranch Remoulade #RSC

    Serving Size: 1 (136 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 225.8
     
    Calories from Fat 129
    57%
    Total Fat 14.3 g
    22%
    Saturated Fat 2.1 g
    10%
    Cholesterol 88.6 mg
    29%
    Sodium 590.6 mg
    24%
    Total Carbohydrate 11.3 g
    3%
    Dietary Fiber 4.1 g
    16%
    Sugars 0.8 g
    3%
    Protein 14.4 g
    28%

    The following items or measurements are not included:

    Greek yogurt

    jambalaya rice mix

    smoked sausage

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