Jambalaya Stuffed Poblanos With Ranch Remoulade #RSC

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 8
YIELD: 1 piece
UNITS: US

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 1/2 teaspoons cajun seasoning
  • 2
    tablespoons vegetable oil
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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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