Crawfish Stuffed Peppers
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A home-kitchen version of crawfish stuffed peppers, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 3/4 c. butter or oleo
- 2 large onions, minced
- 1 bell pepper, minced
- 1 c. celery, chopped
- 2 cloves garlic, minced
- 1 Tbsp. parsley
- 1 lb. crawfish tails, coarsely chopped
- 1/2 loaf stale French bread
- 1 1/2 tsp. salt
- 1/2 tsp. Tabasco sauce
- 1 egg
- 5 medium bell peppers, halved
Method
Saute onions, bell pepper, celery and garlic in butter or oleo until light brown.
Add parsley, crawfish tails and French bread that has been soaked in water and squeezed out.
Add salt and Tabasco sauce. Blend thoroughly. Remove from heat. Add egg and blend.
Remove seeds and membranes from bell pepper halves and cook in boiling salted water about 5 minutes. Drain.
Pile crawfish mixture into pepper shells. Garnish with whole crawfish tails, if desired.
Bake at 350° for 15 to 20 minutes.
Makes 10 stuffed halves, about 5 servings.
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