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
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.