CRAWFISH AND SHRIMP STUFFED BELL PEPPERS

CRAWFISH AND SHRIMP STUFFED BELL PEPPERS image

Yield 16 halves

Number Of Ingredients 15

Previous Next

3/4 cup butter (olive oil for lower fat recipe)
2 lb crawfish tails
2 lb large shrimp peeled and cleaned
8 large bell pepper
1-1/2 cups finely chopped onions
1/2 cup finely chopped celery
1/4 cup chopped bell pepper
1/2 tsp chopped garlic
1 cup crawfish fat (optional)
1 tbs parsley, chopped
1/4 cup green onions, chopped
Bread crumbs (appox. 2 cups)
2 eggs, slightly beaten
Salt, black pepper, red pepper
Bread crumbs

Steps:

Cut out centers of bell peppers. Cut into halves. Put in cold water and bring to a boil. Boil for ten minutes. Drain, set aside. Smother crawfish tails,shrimp, onion and celery in oil on medium fire. When tails are tender, mash with fork or potato masher. While still simmering, add chopped bell pepper, garlic and let cook until bell pepper is tender. Add parsley and green onions. Cook five minutes. Add bread crumbs and blend. A little fish or chicken may be added to moisten if necessary. When bread absorbs the liquid in the mixture and cools completely, add beaten eggs and mix well. Season to taste. Fill each pepper with stuffing. Sprinkle tops with bread crumbs. Place in baking pan in small amount of water and bake in 450F oven until dressing is brown on top, approximately 15-20 minutes.