Heat the olive oil in a small sauté pan over medium heat, and brown the andouille. Add the onion and cook, stirring, for 1 minute. Remove from the heat and let cool.
In a medium-size mixing bowl, combine the garlic, parsley, and cream cheese and mix well. Stir in the andouille mixture, mix thoroughly, and season with salt and pepper.
With a sharp knife, split the jalapenos in half lengthwise, leaving the stem intact. Remove the seeds. Stuff 1 heaping tablespoon of the filling in the center of each jalapeño, then press together to seal.
In a large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360ºF.
Combine 1 cup of the flour and the baking powder in a shallow bowl and season with Essence. In a mixing bowl, whisk together the yolks and 3/4 cup of the beer, then season with salt and pepper. Whisk in enough of the remaining flour to form a batter. The batter should be thick, like a pancake batter. If the batter is too thick, add the remaining 1/4 cup beer to thin it. Dredge the stuffed peppers in the seasoned flour, tapping off any excess. Dip the jalapenos in the batter, coating completely. Let the excess drip off.
Gently lay the jalapenos in the hot oil, several at a time, and fry until golden brown, 3 to 4 minutes. Drain on paper towels. Season with Essence and serve.
Yield: 16 stuffed peppers