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Louisiana Crawfish-Stuffed Bell Peppers
2 large onions, chopped
1 bell pepper, chopped
1 cup chopped celery
2 cloves garlic, minced
3/4 cup (1 1/2 sticks) butter or margarine
1/2 loaf stale French bread
1 tablespoon minced parsley
1 pound peeled crawfish tails, coarsely chopped
1 1/2 teaspoons salt
1/2 teaspoon Tabasco sauce
5 medium bell peppers, halved
Whole crawfish tails for garnish
Sauté onions, chopped bell pepper, celery and garlic in butter.
Soak bread in water. Squeeze out water. Add to sautéed vegetables. Add parsley and chopped crawfish tails. Add salt, Tabasco and egg. Stir and cook over low heat for about 5-10 minutes.
Remove from heat.
Remove seeds and membranes from halved bell peppers. Cook in boiling, salted water for about 5 minutes.
Drain. Place in baking dish.
Pile crawfish mixture into peppers. Garnish with whole crawfish tails.
Bake at 350 degrees F until heated through.
Yield: 5 servings
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