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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Bell Peppers Stuffed with Crawfish Recipe

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This recipe for Bell Peppers Stuffed with Crawfish is from Eat...Laugh...Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 green peppers
3 T butter
1 c chopped onion
¼ c chopped green pepper
1 T chopped celery
⅓ c chopped green onions
2 T minced parsley
¾ t salt
¼ t black pepper
⅛ t cayenne
⅛ t dried thyme
⅛ t all spice
1½ c chopped crawfish meat
½ c soaked white bread without crust
Directions:
Directions:
Cut off and discard the top fourth of the green peppers. Remove the seeds and membrane. Place the peppers upright in ⅓ to ½ inch salted water in a heavy pot. Bring the water to a boil and cover tightly, then lower the flame and cook for exactly 5 minutes. Remove the peppers, drain them thoroughly, and set aside while preparing the stuffing.

In a large saute' pan, melt the butter over low heat. Add the vegetables and parsley and saute' until the vegetables are soft and just beginning to brown, then add the seasonings and blend thoroughly. Add the chopped crawfish meat and crumbled, soaked bread and toss lightly with a fork. Cook over very low heat, stirring constantly for about 8 to 10 minutes or until the crawfish meat is tender.

Stuff peppers with crawfish mixture and bake uncovered in a preheated 350º oven for 30 minutes or until lightly browned.

 

 

 

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