Andouille Stuffed Jalapenos | Emerils.com

Ingredients

• 1 teaspoon olive oil
• 2 ounces bulk andouille, finely chopped
• 2 tablespoons finely chopped onions
• 1 teaspoon minced garlic
• 1 tablespoon chopped parsley
• 1/2 cup cream cheese
• Salt and pepper
• 16 large fresh jalapenos
• Essence
• 3 cups flour
• 2 egg yolks
• 3/4 to 1 cup beer
• Pinch of baking powder
• Oil for frying