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Crawfish-Stuffed Jalapenos
Crawfish-Stuffed Jalapenos
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
570 minutes
Cheesy, crawfish-filled jalapenos with bacon and sausage, fried in beer batter for a mouthwatering appetizer!
Ingredients:
  • 8 ounces bacon
  • 8 ounces bulk lean breakfast sausage
  • 24 large jalapeno peppers
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Cheddar cheese
  • 4 ounces cream cheese, softened
  • 1 cup shredded Muenster cheese
  • 1 pound cooked and peeled crawfish tails, coarsely chopped
  • 1 quart vegetable oil for frying
  • 2 cups all-purpose flour
  • 0.5 teaspoon paprika
  • 0.5 teaspoon white pepper
  • 1 teaspoon garlic salt
  • 1.5 cups beer, or as needed
Instructions:
  • In a large, deep skillet, cook bacon over medium-high heat until evenly browned. Remove, crumble, and set aside. Cook breakfast sausage in the same skillet until crumbly and no longer pink. In a large saucepan over medium-low heat, melt Monterey Jack, Cheddar, Muenster, and cream cheeses. Stir in crumbled bacon, cooked breakfast sausage, and chopped crawfish tails. Set aside.
  • 1. Remove the stems from the jalapenos and carefully slice lengthwise. Remember to wear gloves to avoid the heat (trust me, it's worth it). Remove the seeds. 2. Hold the seeded jalapenos lengthwise, and fill with the meat and cheese mixture. (Don't forget those gloves!) 3. Arrange the stuffed jalapenos on a dish and freeze overnight or until firm.
  • First, preheat the oil in a deep-fryer to 375 degrees F (190 degrees C. In a bowl, combine flour, paprika, white pepper, and garlic salt. Add beer and whisk quickly until a smooth batter forms.
  • Skewer a frozen jalapeno, coat it in batter, and carefully place it in the hot oil. Hold it just below the surface for a moment, twist out the skewer, and fry until golden brown all over. Drain on a paper towel-lined plate and repeat with remaining jalapenos.

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