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, ground 
  • ½ cup of chopped onion 
  • ½ cup of chopped 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 
  • 6 to 7 bell peppers , halved

Seafood Stuffed Bell Peppers

Click image to enlarge


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.


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