{"id":24602,"date":"2022-08-29T00:41:00","date_gmt":"2022-08-29T07:41:00","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=24602"},"modified":"2022-08-28T09:41:18","modified_gmt":"2022-08-28T16:41:18","slug":"recipes-with-chef-william-turner-seafood-stuffed-peppers-in-a-creole-cream-sauce","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-with-chef-william-turner-seafood-stuffed-peppers-in-a-creole-cream-sauce","title":{"rendered":"Recipes With Chef William Turner: Seafood-Stuffed Peppers in a Creole Cream Sauce"},"content":{"rendered":"\n<p><em>By Chef William Turner<\/em><\/p>\n\n\n\n<p>This dish is a little on the complex side by appearance,\u00a0but is truly\u00a0doable at home. It does require a little ability to adjust during the cooking process. For example, peppers come in all sizes, shapes and colors. I chose to go with bell peppers and mixed the colors for presentation purposes, but feel free to go with the pepper of your liking. As for the seafood mix, again go with what you like. Crab, scallops, shrimp, fish and crawfish all work excellent in both the stuffing and the sauce.<\/p>\n\n\n\n<p>One thing I am sure of is this will be a crowd pleaser. As for serving suggestions I chose to plate my peppers on a very basic tomato sauce. The acidity from the tomato plays very well with the richness of the cream. Any type of rice, quinoa or pasta would also be a nice addition\u00a0to this dish. So have fun with this dish and make it your own.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"768\"  height=\"1024\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"\"  class=\"wp-image-24607 pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 768px) 100vw, 768px\"  data-pk-src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/08\/28093347\/BB203038-7CBA-4132-A479-CDABF43D696A-768x1024.jpeg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/08\/28093347\/BB203038-7CBA-4132-A479-CDABF43D696A-768x1024.jpeg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/08\/28093347\/BB203038-7CBA-4132-A479-CDABF43D696A-225x300.jpeg 225w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/08\/28093347\/BB203038-7CBA-4132-A479-CDABF43D696A-1152x1536.jpeg 1152w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/08\/28093347\/BB203038-7CBA-4132-A479-CDABF43D696A-1536x2048.jpeg 1536w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/08\/28093347\/BB203038-7CBA-4132-A479-CDABF43D696A-380x507.jpeg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/08\/28093347\/BB203038-7CBA-4132-A479-CDABF43D696A-800x1067.jpeg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/08\/28093347\/BB203038-7CBA-4132-A479-CDABF43D696A-1160x1547.jpeg 1160w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/08\/28093347\/BB203038-7CBA-4132-A479-CDABF43D696A-80x107.jpeg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/08\/28093347\/BB203038-7CBA-4132-A479-CDABF43D696A-60x80.jpeg 60w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/08\/28093347\/BB203038-7CBA-4132-A479-CDABF43D696A-scaled.jpeg 1920w\" ><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"h-ingredients-for-the-stuffed-pepper\"><span id=\"ingredients-for-the-stuffed-pepper\">Ingredients for the Stuffed Pepper<\/span><\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>4 large peppers ( Your Choice)<\/li><li>1 lb seafood \u00a0chopped,uncooked ( Your Choice, I used Shrimp and Scallops)<\/li><li>1.5 cups crumbled cornbread<\/li><li>1 cup chopped aundoi\u00a0sausage<\/li><li>.5 cup panko<\/li><li>.5 cups diced peppers<\/li><li>.5 cups diced onion<\/li><li>.5 cups diced mushrooms<\/li><li>.5 cups corn<\/li><li>.5 cups white wine<\/li><li>.5 cups parmesan\u00a0cheese<\/li><li>3 cloves garlic<\/li><li>3 sprigs thyme<\/li><li>1 tbsp hot sauce<\/li><li>1 tbsp lemon juice<\/li><li>1 tbsp\u00a0cajun seasoning<\/li><li>1 tbsp\u00a0old bay<\/li><li>.5 tbsp dried Italian seasoning<\/li><li>Salt and pepper to taste<\/li><\/ul>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"h-ingredients-for-the-creole-cream-sauce\"><span id=\"ingredients-for-the-creole-cream-sauce\">Ingredients for the Creole Cream Sauce<\/span><\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>2 cups heavy cream<\/li><li>.5 cups seafood stock<\/li><li>.5 lb uncooked seafood\u00a0<\/li><li>.5 cups sliced cherry tomatoes<\/li><li>.25 peppers<\/li><li>.25 green onion<\/li><li>.25 stick unsalted butter<\/li><li>1 tbsp oil of choice<\/li><li>1 tbsp flour<\/li><li>.5 tbsp Old Bay seasoning<\/li><li>.5 tbsp Cajun seasoning<\/li><li>Pinch nutmeg<\/li><li>Squeeze of lemon<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/08\/28093733\/9806294E-1D7F-48A9-B819-9931956060FA-scaled.jpeg\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"768\"  height=\"1024\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"\"  class=\"wp-image-24612 pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 768px) 100vw, 768px\"  data-pk-src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/08\/28093733\/9806294E-1D7F-48A9-B819-9931956060FA-768x1024.jpeg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/08\/28093733\/9806294E-1D7F-48A9-B819-9931956060FA-768x1024.jpeg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/08\/28093733\/9806294E-1D7F-48A9-B819-9931956060FA-225x300.jpeg 225w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/08\/28093733\/9806294E-1D7F-48A9-B819-9931956060FA-1152x1536.jpeg 1152w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/08\/28093733\/9806294E-1D7F-48A9-B819-9931956060FA-1536x2048.jpeg 1536w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/08\/28093733\/9806294E-1D7F-48A9-B819-9931956060FA-380x507.jpeg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/08\/28093733\/9806294E-1D7F-48A9-B819-9931956060FA-800x1067.jpeg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/08\/28093733\/9806294E-1D7F-48A9-B819-9931956060FA-1160x1547.jpeg 1160w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/08\/28093733\/9806294E-1D7F-48A9-B819-9931956060FA-80x107.jpeg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/08\/28093733\/9806294E-1D7F-48A9-B819-9931956060FA-60x80.jpeg 60w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/08\/28093733\/9806294E-1D7F-48A9-B819-9931956060FA-scaled.jpeg 1920w\" ><\/a><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"h-directions\"><span id=\"directions\">Directions<\/span><\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>Start by cutting the top off the peppers and removing the seeds and white flesh.\u00a0Set aside.<\/li><li>Get a large skillet hot over medium-high heat with a small amount of oil.<\/li><li>Add sausage, onions and peppers. After 3 minutes, add corn kernels, mushrooms and garlic. <\/li><li>Saut\u00e9 2\u20133 minutes and add seafood\u00a0and seasoning. Add the thyme hot sauce and remaining\u00a0seasoning.<\/li><li>Next, add the white wine and lemon juice and continue to saut\u00e9\u00a0or stir until the seafood is just done.<\/li><li>Remove from heat and stir in Panko, half of the parmesan and cornbread crumbs, mixture should be moist.\u00a0<\/li><li>Stuff mixture into peppers and stand upright on a baking dish, sprinkle remaining\u00a0parmesan\u00a0on top of peppers and bake at 375 degrees for 10\u201312 minutes or until top is golden brown.\u00a0<\/li><li>While the peppers\u00a0are baking, make your sauce.\u00a0Start with a hot skillet of butter and oil. Add diced onions and peppers, seafood, tomatoes and seasoning. Cook for 3\u20135 minutes. Then add flour and stir for 1 minute. Add seafood stock and cream and allow to simmer on low until thick. This will happen quickly.<\/li><\/ul>\n\n\n\n<p>When plating this dish I like to serve upright and pour the cream sauce over the peppers, but really the choice is yours. For garnish I keep it simple\u2014maybe a sprig of thyme or parsley, a little squeeze of a lemon, and enjoy!<\/p>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\"><figure class=\"wp-block-media-text__media\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"768\"  height=\"994\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/08\/28093224\/369F5363-9C3C-4ADB-B6CE-AE9B8F22771C-768x994-1-80x104.jpeg\"  alt=\"\"  class=\"wp-image-24604 size-full pk-lqip pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 768px) 100vw, 768px\"  data-pk-src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/08\/28093224\/369F5363-9C3C-4ADB-B6CE-AE9B8F22771C-768x994-1.jpeg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/08\/28093224\/369F5363-9C3C-4ADB-B6CE-AE9B8F22771C-768x994-1.jpeg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/08\/28093224\/369F5363-9C3C-4ADB-B6CE-AE9B8F22771C-768x994-1-232x300.jpeg 232w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/08\/28093224\/369F5363-9C3C-4ADB-B6CE-AE9B8F22771C-768x994-1-380x492.jpeg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/08\/28093224\/369F5363-9C3C-4ADB-B6CE-AE9B8F22771C-768x994-1-80x104.jpeg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/08\/28093224\/369F5363-9C3C-4ADB-B6CE-AE9B8F22771C-768x994-1-62x80.jpeg 62w\" ><\/figure><div class=\"wp-block-media-text__content\">\n<p>Whether it\u2019s a celebrity dinner, bachelorette party or corporate event,\u00a0<a href=\"https:\/\/www.arizonafoothillsmagazine.com\/people\/chefs\/trendsetter-to-know-chef-william-turner\" target=\"_blank\" rel=\"noreferrer noopener\">Chef William Turner<\/a>\u00a0has made a name for himself as the Valley\u2019s go-to private chef. Learn more at\u00a0<a href=\"https:\/\/www.chefwilliamturner.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">www.chefwilliamturner.com<\/a>.<\/p>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"While this crowd-pleasing dish is complex by appearance,\u00a0it&#8217;s truly\u00a0doable at home. \n","protected":false},"author":3,"featured_media":24612,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4],"tags":[16587,16694,16693],"class_list":{"0":"post-24602","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-recipes","8":"tag-chef-william-turner","9":"tag-creole","10":"tag-seafood-stuffed-peppers","11":"cs-entry","12":"cs-video-wrap"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recipes With Chef William Turner: Seafood-Stuffed Peppers in a Creole Cream Sauce<\/title>\n<meta name=\"description\" content=\"While this crowd-pleasing dish is complex by appearance,\u00a0it&#039;s truly\u00a0doable at home.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-with-chef-william-turner-seafood-stuffed-peppers-in-a-creole-cream-sauce\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipes With Chef William Turner: Seafood-Stuffed Peppers in a Creole Cream Sauce\" \/>\n<meta property=\"og:description\" content=\"While this crowd-pleasing dish is complex by appearance,\u00a0it&#039;s truly\u00a0doable at home.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-with-chef-william-turner-seafood-stuffed-peppers-in-a-creole-cream-sauce\" \/>\n<meta property=\"og:site_name\" content=\"Taste\" \/>\n<meta property=\"article:published_time\" content=\"2022-08-29T07:41:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/08\/28093733\/9806294E-1D7F-48A9-B819-9931956060FA-scaled.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"2560\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Christina Silvestri\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" 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