Shrimp and Crawfish-Stuffed Bell Peppers
Recipe courtesy of Cajun Cuisine by Beau Bayou Publishing Company
Makes 12 to 14 pieces
Seafood Stuffed Bell Peppers
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Preheat oven to 350ºF. Grind crawfish and shrimp and cook in oil until it turns pinkish-orange in color. Add ground 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 20 to 30 minutes.