Jambalaya Stuffed Poblanos With Ranch Remoulade #Rsc - cooking recipe

Ingredients

1/2 cup Hidden Valley® Original Ranch® Dressing
1/4 cup Greek yogurt
2 tablespoons chili sauce
4 teaspoons creole mustard or 4 teaspoons whole grain mustard
2 teaspoons lemon juice
1 teaspoon Tabasco sauce
8 poblano peppers
1 (8 ounce) box jambalaya rice mix (such as Zatarains)
1 cup finely chopped cooked smoked sausage
1 cup finely chopped cooked chicken
16 jumbo shrimp, peeled & deveined with tail left on
1 1/2 teaspoons creole seasoning or 1 1/2 teaspoons cajun seasoning
2 tablespoons vegetable oil

Preparation

Whisk together all ranch dressing, yogurt, chili sauce mustard, lemon juice and Tabasco in a small bowl and refrigerate until needed. Heat broiler and line broiler pan with foil.
Place poblanos on pan and broil until blackened all over, turning frequently. Place in a plastic bag a few minutes to steam. Meanwhile, prepare jambalaya mix according to package directions. Stir in the sausage and chicken. Cut a slit lengthwise in each poblano. Carefully remove ribs and seeds. Stuff with jambalaya mixture, using about 3/4 cup for each. Place in a sprayed baking pan and bake until heated through, 10 to 15 minutes.
Meanwhile, toss shrimp with Creole seasoning. Heat oil in a large nonstick skillet and cook shrimp until opaque throughout, 3 to 4 minutes. Place poblanos on 8 serving plates. Top each with 2 shrimp and drizzle with remoulade.