Cajun Jumbalaya Rellenos

Directions

1. In a bowl, combine shrimp and chicken and add the Creole seasoning and smoked paprika and mix. Let sit in the refrigerator for at least 30 minutes.
2. Put the chicken stock in a stock pan and add the shrimp shells. Simmer the broth for at least 20 minutes on low. You should end up with 3 cups of stock. Strain the stock and discard of the shrimp shells. Set aside.
3. In a large Dutch oven add one teaspoon olive oil and the sausage and cook for about 3-4 minutes or until lightly browned and cooked through. Once cooked with a slotted spoon, remove the sausage and set aside. In the same Dutch oven, add one more teaspoon olive oil, onion, green bell pepper and celery and cook on medium-high heat for about 3 minutes. Add the garlic, tomatoes, bay leaves, Worcestershire and jalapeno and cook for about 2 minutes. Add the rice and chicken stock and mix well. Reduce the heat and cook until the rice absorbs the liquid and becomes tender, stirring occasionally, about 15 minutes. When the rice is just tender and there is still some liquid in the rice, add the shrimp and chicken mixture and also the Andouille sausage and mix. Put the lid on the Dutch oven and cook for about 10 minutes on low heat or until most of the liquid is absorbed. Add a little more Creole seasoning if necessary.
4. Meanwhile, to blacken the poblano peppers, using tongs hold the peppers over a flame on the stove until all sides are black. After they are blackened, put the peppers in a bag sealed so that they steam for about 10 minutes. Remove from the bag and pull the black skin off the peppers. If you don’t have a gas stove, put the peppers under “broil” in the oven on a sheet pan until blackened. After all the peppers are peeled, using a pairing knife, cut a 2 inch slice in the side of the pepper on one of the natural seams. Using a spoon, scoop the seeds and membrane out, leaving the stem intact. Repeat with all 8 peppers and then set aside.
5. To stuff the peppers, hold the pepper with one hand and add a piece of cheese cut the length and width of the pepper on the bottom. Add about ½ cup jambalaya on top of the cheese and top with another piece of cheese the length and width of the top of the pepper. Using toothpicks, secure the peppers seam closed making sure the toothpick goes through the cheese as well as the pepper. This will ensure the pepper will stay closed during the frying process. Repeat with remaining peppers. Heat the marinara sauce pan to medium and add 1 teaspoon of chopped cilantro and ½ teaspoon creole seasoning and cook for 3 minutes.
6. To make the crispy coating, separate 4 eggs. In a large bowl, whip egg whites with 1 teaspoon salt until firm peaks form. Beat yolks until blended.; then quickly fold the yolks into the egg whites. Use at once. Heat a sauté pan with about 1 cup olive oil and bring up to about 425 degree F temperature. Holding the stem of each pepper, dip the pepper into the crispy batter and slowly add 4 of the peppers at a time and brown on all sides about 2 or 3 minutes per side. Remove from the heat and fry the remaining 4 peppers. To serve, put some of the marinara down on a platter and place the peppers on top. Serve with a Spanish white wine.