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Crawfish Stuffed Peppers


  • 1 pound crawfish tails, chopped
  • 2 sticks butter or margarine
  • 3/4 loaf very stale French bread (no crust, dried thoroughly in oven)
  • 3 medium onions, chopped
  • 2 stalks celery, chopped
  • 3 medium bell peppers, chopped
  • 5 large bell peppers, parboiled and halved
  • Parsley
  • Salt
  • Red pepper


  1. Saute onions, celery and 3 medium bell peppers in butter or margarine until very well done, mushy and yellowish. This takes about 45 minutes.
  2. Meanwhile, prepare the bread. Remove crust and slice into thick slices. Soak 2 to 3 slices at a time in water. Remove from water as soon as bread is wet and squeeze into small handsful as dry as possible. Shred into tiny pieces immediately.
  3. To the vegetable mixture, dd crawfish, crawfish fat and seasoning and simmer for about five minutes.
  4. Add bread and cook for about 10 minutes.
  5. Fill bell pepper halves and top with bread crumbs.
  6. Bake at 350 degrees F for approximately 45 minutes.

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