Shrimp and Crawfish-Stuffed Bell Peppers

Main Course

Recipe courtesy of Cajun Cuisine by Beau Bayou Publishing Company

Makes 12 to 14 pieces 

  • 1 pound of peeled crawfish tails 
  • 1 pound of shrimp, peeled and deveined 
  • ½ cup of oil 
  • 1 large bell pepper
  • 1 small onion
  • 1 rib of celery celery 
  • 1 teaspoon of cayenne pepper 
  • Salt and black pepper, to taste 
  • 2 eggs 
  • 1 cup of bread crumbs , or 3 or 4 slices of bread, cubed 
  • 6 to 7 bell peppers , halved

Seafood Stuffed Bell Peppers

Click image to enlarge


Preheat oven to 350ºF. Pulse crawfish and shrimp in a food processor until finely chopped; transfer to a bowl. Pulse bell pepper, onion, and celery in the food processor until finely chopped; reserve. Heat cooking oil in a skilet over medium heat; add crawfish mixture in oil until it turns pinkish-­orange in color. Add chopped bell pepper, onion, and celery and cook another 20 minutes, adding small amounts of water as needed to prevent sticking.

Add seasonings, let cool, then add eggs and stir well; add bread crumbs or stale bread and mix well. Stuff into uncooked pepper shells.

Bake at 350 degrees for 30 to 40 minutes.


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