CSM Recipe

Seafood Stuffed Poblano Peppers

Poblano peppers are stuffed with Colby Jack cheese, shrimp, and andouille sausage in a flavorful sauce! Scallops and crab meat can also be used in this recipe. A great side dish or entree.

Serves: 4Prep: 15 minTotal: 60 min

Source: The Pretty Camper Cookbook — Recipe #18

Camper Kitchen: Convection Friendly

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Ingredients

1/2 tsp Camper Seasoning Mix
2 Tbsp all-purpose flour mix with the listed Camper Seasoning Mix to make seasoned flour
2 Tbsp butter more for greasing casserole dish
1/2 tsp salt
1/4 tsp black pepper
1/2 Tbsp Worcestershire sauce
3/4 cup cilantro chopped
1/2 tsp hot sauce
1 cup heavy cream
4 large poblano peppers
1/2 pound shrimp peeled, de-veined and chopped
1/2 pound Andouille sausage chopped
4 slices colby jack cheese
Serving: 2 limes quartered

Cooking Steps

Step 1

Preheat oven to 350 degrees.

Step 2

Prepare poblano peppers by cutting them in half.

Step 3

Clean out any seeds or membrane inside.

Step 4

Place poblano peppers on a baking sheet and when the oven is pre-heated, cook them for 10 minutes until they soften.

Step 5

Remove from the oven and let cool.

Step 6

In a large pan, melt butter and stir in seasoned flour mixture.

Step 7

Stir for two minutes.

Step 8

Slowly add in the cream using a whisk to prevent and remove lumps if needed.

Step 9

Add the shrimp and continue to stir for 5 minutes until the sauce thickens.

Step 10

Add the chopped cilantro, sausage, Worcestershire sauce, hot sauce and salt and pepper.

Step 11

Stir to mix well.

Step 12

Fill the poblano peppers halves with the shrimp mixture and then place 1/2 slice of cheese on the top of each one.

Step 13

Bake in a lightly greased casserole dish for 40 minutes until the cheese is bubbly and brown.

Kitchen Tips

Variation: Substitute scallops or crab meat for shrimp or use any combination of the three.