Last weekend we celebrated my parents 40th wedding anniversary. An open house was held at their home and a bunch of friends and family came over to congratulate them on this milestone. It was a great time and I got to make some appetizers for the event. I loved the opportunity to get creative with some snack foods!
My dad loves southern cooking and everything about New Orleans. My parents honeymoon was in New Orleans 40 years ago. Actually, my wife and I also went to New Orleans for our honeymoon 15 1/2 years ago. I wanted to have some food that was a tribute to NOLA (New Orleans Louisiana) so I created these crawfish stuffed jalapeno poppers. Ever since I posted Bacon Cheddar Jalapeno Poppers, a month ago, I have been wanting to try them with a different filling. Stuffing them with crawfish did not disappoint
We live in Ontario, Canada, and crawfish are not a common part of our diet and they are quite difficult to find. My dad got these on a trip accross the bridge to Detroit and we made good use of them. They tasted amazing and the flavour of the crawfish came through and worked great with the cheese and the jalapeno pepper.
To bake the jalapeno poppers you need to create a holder for them. I used an aluminum lasagna pan by cutting cross marks in the bottom part of the pan as seen in the picture above. Fold the corners of the cut marks down to create holes large enough to hold the peppers upright while baking.
This recipe is based on a one pound brick of crawfish meat. If you are able to get it in smaller quantities, you can adjust the recipe accordingly.
Take one crawfish for every pepper out of the mixture so that each jalapeno can be topped with one.
- 20 jalapeno peppers
- 1 tbsp butter
- 1 pound crawfish meat
- 1 onion , minced
- 2 garlic cloves , minced
- 2 tsp cajun seasoning
- 1 1/2 cup cream cheese
- 1 1/2 cup cheddar cheese , grated
- Core the jalapeno peppers as shown in the above pictures.
- Saute the butter, onion and garlic until the onion is tender, about 5 minutes. Add the crawfish and cajun seasoning. Cook for a few more minutes, stirring so all the crawfish are cooked. Cool completely. Remove 20 crawfish and set aside. If desired, you can chop/mince the crawfish mixture that is to be mixed with the cheese. This healps spread the crawfish throughout the cheese mixture and makes it easier to stuff the peppers.
- Make the filling by mixing the cream cheese, cheddar cheese, and crawfish mixture.
- Fill the peppers with the filling and top with a crawfish.
- Bake in a 350F oven for 15-20 minutes.
- Serve hot.