The Flowers and the Bees and Some Crawfish Stuffed Poblano Peppers
I love this flower. It’s called a Purple Cone Flower. Look at his little visitor. They’re all over my yard!
And this one. It’s a Camellia. The Alabama state flower. They bloom in the Fall and Winter. Look…he has a visitor, too. See, all over!
I have six or seven Camellias with buds everywhere getting ready to bloom. These make me so happy. And this tree…
It’s called a River Birch and I love the peely bark. We recently did some work in the yard and planted some new things. It was sorely needed! I love my yard. I walk outside everyday and enjoy it while I can. Winter is acomin’. Ok. Enough of that. Just thought I’d share a little of the beauty of nature that’s outside my window. Let’s get to the food!
It’s Fun Cajun Friday again! I’m still loving it but I see the end coming. Not terribly soon but it could begin to get a little stale and that’s the last thing I want…a stale blog. Yuck!
Today I’m posting a new recipe I came up with, Crawfish Stuffed Poblano Peppers. I used the trusty old family cookbook for inspiration but I wanted something different. I decided instead of stuffed bell pepper I would use poblano peppers which I love. And instead of ground meat and rice stuffing I would use crawfish and corn (I did use some rice, too but quinoa qould be wonderful…more about quinoa in another post). Anything you see on this site that uses crawfish, because I am hearing a lot of you can’t get crawfish in your neck of the woods, can easily be substituted for shrimp. They are completely substitutable (I didn’t even know that was a word but apparently the computer did, humph).
I started with bell pepper, because everything has bell pepper in it as it should. And if you’ve read any of my posts that aren’t desserts, you’ll know I almost always use the colored varieties since the are much higher than the green in antioxidants and other healthy stuff. But the green are still good. Don’t hate the green. Just choose colors when you can.
I also added some garlic and onions, of course. You know…the trinity.
I cut some fresh corn off the cob but totally use canned if that’s what you have. I wouldn’t however, use pickled jalapeño peppers though. If you don’t have fresh or don’t like them, guess what…leave them out!
I mixed all that together in a saucepan and needed some liquid so I used chicken stock.
(Just in case you’ve never seen chicken stock :D)
While all that and the spices and rice I threw in were cooking, I washed these big guys. Poblanos are very similar to bell pepper. Not exactly but I’m sure they’re cousins or something.
Then I cut down the middle and across the top half way like this and removed the seed head and any stray seeds.
Once the filing was ready I stuffed them and put them in a casserole dish to bake for a bit.
These were exactly like I imagined them! Cheesy and warm with that unmistakable mild pepper flavor. I loved them and will make them again for sure.
Here’s the printable:
- 4 poblano peppers, cut down the middle and seeded (see picture above)
- 1 package frozen crawfish tails, 12 ounce bag
- 1 bag boil-in-bag brown rice prepared per package directions
- 2 jalapeño peppers, seeded, deveined and diced
- 1/4-1/2 cup fresh cilantro, chopped fine
- 1/2 cup bell pepper
- 1/2 cup onion, diced
- 1/4 cup green onion, chopped (green parts only)
- 3 cloves garlic, minced
- 1/2 stick butter
- 1/4 teaspoon cayenne pepper
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon sugar
- 3/4 cup chicken stock
- 2 ears corn, cut from cob
- 1 can Rotel tomatoes
- 1 1/2 cups manchego cheese (or other mild white cheese of your choice)
- 1 cup sharp cheddar
- 1 teaspoon garlic salt
- salt and pepper to taste
- Pre-heat oven to 400.
- Melt butter in a large sauce pan.
- Add onion and bell pepper and cook until tender, approximately 7 minutes.
- Add garlic, jalapeño, corn, cayenne, sugar, and garlic salt and cook stirring frequently for 5 minutes.
- Add crawfish, worcestershire, Rotel, 1/2 cup chicken broth, green onion, cilantro and salt and pepper and simmer for 7-8 minutes.
- Fold in cheeses and rice.
- Stuff peppers generously and place in a casserole dish.
- Add 1/4 cup chicken broth to bottom of casserole dish and cover tightly (if you don't have a lid use foil).
- Bake for 25-30 minutes until peppers are tender.
Are we still feeling Fun Cajun Fridays? If you liked this post then “Like” it below or share it on one of your favorite social networks eh? Thanks for reading! Have a killer weekend!