Seafood Stuffed Bell Pepper with Crawfish Cream Sauce

Recipe courtesy ofChef Jason Huguet, Steamboat Warehouse, for Louisiana Kitchen & Culture

Serves 6



  • 1 stick butter
  • 1 small sweet onion, minced
  • 1 small green bell pepper, minced
  • 3 garlic cloves, minced
  • 1 cup Louisiana crawfish tails, with fat
  • 2 cups small, peeled Louisiana shrimp
  • 1 cup Louisiana crabmeat, picked
  • ¾ teaspoon salt
  • ½ teaspoon cayenne

Crawfish Cream Sauce

  • 2 tablespoons vegetable oil
  • ¼ cup minced tasso
  • 1 small sweet onion, minced
  • 1 small red bell pepper, minced
  • 2 teaspoons Italian seasoning
  • 1 pound Louisiana Crawfish tails, with fat
  • 1 quart heavy cream
  • salt, pepper, and hot sauce to taste

Seafood Stuffed Peppers with Crawfish Cream Sauce

Click image to enlarge




Melt butter in a skillet over medium heat. Add onions and bell  pepper; sauté five minutes. Add garlic, sauté two minutes. 

Add crawfish. Reduce heat to low and let sit five minutes; stirring twice. Add shrimp; cook two minutes. Add crabmeat, salt, and cayenne; cook two minutes. Remove from heat. Add one and a half cups breadcrumbs; mix well. If mixture is too wet, add more breadcrumbs (be careful not to add too much or stuffing will be dry). Taste; adjust seasoning. Cool completely.

Preheat oven to 425ºF.

In a small bowl, combine one cup breadcrumbs and Parmesan; mix well. Cut bell peppers in half from top to bottom; remove and discard core and seeds. Evenly divide seafood stuffing into bell pepper halves. Top evenly with Parmesan breadcrumbs. Place on a lightly greased baking sheet. Bake 15 minutes or until golden. Remove from oven and place each bell pepper on a heated plate. Cover each evenly with Louisiana Crawfish Cream Sauce and garnish with parsley and green onions.

Crawfish Cream Sauce:

Heat oil in a skillet over medium-high heat. Add tasso; sauté two minutes. Add onion and bell pepper; sauté three minutes. Add Italian seasoning; stir well. Add crawfish tails with fat; stir well. Sauté two minutes. Add heavy cream; stir well. Bring to a low boil; reduce heat to medium-low and simmer, stirring often, until mixture has reduced by two-thirds, about 15 minutes. Taste; adjust seasoning with salt, pepper, and hot sauce. Keep warm until needed.


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