Crawfish-Stuffed Bell Peppers
Source of Recipe
Aunt Saunny
2 large onions, chopped
1 bell pepper, chopped
1 cup chopped celery
2 cloves garlic, minced
3/4 cup (1 1/2 sticks) butter or margarine
1/2 loaf stale French bread
1 tablespoon minced parsley
1 pound peeled crawfish tails, coarsely chopped
1 1/2 teaspoons salt
1/2 teaspoon Tabasco sauce
1 egg
5 medium bell peppers, halved
Whole crawfish tails for garnish
Saut� onions, chopped bell pepper, celery and garlic in butter. Soak bread in water. Squeeze out water. Add to saut�ed vegetables. Add parsley and chopped crawfish tails. Add salt, Tabasco and egg. Stir and cook over low heat for about 5-10 minutes. Remove from heat. Remove seeds and membranes from halved bell peppers. Cook in boiling,
salted water for about 5 minutes. Drain. Place in baking dish. Pile crawfish mixture into peppers. Garnish with whole crawfish tails.
Bake at 350 degrees F until heated through.
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