Banana Pepper Poppers

My garden is a champ at producing peppers. I wanted to try something different with them other than pickling and candying them. We aren't that big on heat, so we have a lot of banana peppers. I decided to turn them into poppers using the filling from my VooDoo Eggrolls! They turned out delicious!!!

Banana Pepper Poppers

12 Banana Peppers, halved and seeded
1 1/2 cups Crawfish Tails, chopped or shrimp*
2 tsp Old Bay Seasoning
1 tsp Butter
1/4 cup Onion, minced
3 cloves Garlic, minced
3/4 cup Andouille Sausage, cut in a small dice
4 tbsp Worcestershire Sauce
1 1/2 cups Shredded Mozzarella Cheese
1 cup corn
1/2 block of Cream Cheese (4 oz, room temp)

Preheat oven to 400 degrees F.

In a large bowl, add crawfish and seasonings.

In a skillet, sauté onions and garlic in butter and Worcestershire sauce,
until tender. Add crawfish and sausage. Sauté for 2-3 minutes.
Dump back into the large bowl to cool.

Stuffed Banana Pepper Poppers

Mix cheeses and corn until well mixed. Add to the cooled meat mixture.
Stuff peppers with the mixture and bake for 18 to 20 minutes. Let cool a little, about 5 minutes and enjoy!

*If you don't have access to crawfish, substitute shrimp. I used a combo of both in this recipe.

Voodoo Egg Rolls

I saw a picture of Voodoo Egg Rolls for the first time the other day on Serving Houma's Facebook Page. They offer an amazing service. For restaurants in their area that don't deliver, they'll order for you, go pick it up and deliver it to you! What a wonderful service especially for those house bound individuals! Anyway, I contacted them and told them that I wasn't asking for a recipe, because I knew that only delivered, but could they describe the rolls to me. Their picture looked so good, and they were very nice to describe them for me. To me, they sounded like a Louisiana version of the lobster rolls that Red Lobster used to sell... just kicked up with some good andouille sausage! I had worked for a long time to try and replicate the Lobster Rolls, so I figured I'd try my hand at these Voodoo Egg Rolls! I'm not sure if these taste anything like the ones in Houma, La, but they were VERY good!!! The hubby gave them a thumbs up... because his mouth was too full to talk! LOL

Voodoo Egg Rolls

1 1/2 cups Crawfish Tails, chopped or shrimp
2 tsp Old Bay Seasoning

1 tsp Butter
1/4 cup Onion, minced
3 cloves Garlic, minced
3/4 cup Andouille Sausage, cut in a small dice
4 tbsp Worcestershire Sauce
1 1/2 cups Shredded Mozzarella Cheese

1 cup corn

1/2 block of Cream Cheese (4 oz, room temp)
12 Egg Roll Wrappers

In a large bowl, add crawfish and seasonings.

I didn't have the crawfish this time, so I substituted shrimp.

I'll try the crawfish next time!

In a skillet, saute onions and garlic in butter and Worcestershire 

sauce, 

until tender. Add crawfish and sausage.

Saute for 2-3 minutes.

Dump back into the large bowl to cool.

Mix cheeses and corn until well mixed.

Add to the cooled meat mixture.

Put an egg roll wrapper on a dry surface.

Place 2 tablespoons or so of the filling mixture

in the middle of the wrapper.

Fold the top down...

 Tuck the bottom in a little and fold over the sides...

 Fold in the other side... Notice the small white bowl?

It has water in it...

Wet the top edge with a water on your fingertip

and roll toward the end. The water will seal the edges.

 Press to seal.

 Fry rolls at 375 degrees until golden, about 2 minutes.

My plate...

The Hubby's plate!