Crawfish Stuffed Bell Peppers

Recently, Kristen Oaks from TWILA "This Week in Louisiana Agriculture" visited our farm and experienced a day's work as a crawfish farmer. we then touch our catch from the field to table and cooked up a delicious, simple recipe of crawfish stuffed bell peppers. See video below.

Crawfish Stuffed Bell Pepper Recipe:

• 10-12 bell peppers

• 1/2 cup butter

• 1 cup red bell pepper, finely chopped

• 1 cup onion, finely chopped

• 1/2 cup celery, finely chopped

• 1/2 cup bell pepper, finely chopped

• 2 cloves garlic, minced

• 2 pounds crawfish tails

• Crawfish fat (optional)

• 1 cup water

• 1 tablespoon gravy thickener

• salt, black and red pepper to taste

• Tabasco and Worcestershire sauce to taste

• 1/2 cup chopped green onion

• 1/2 cup chopped fresh parsley

• Toasted French bread crumbs Wash bell peppers. Cut off top, remove seeds and discard. Parboil peppers, drain and set aside. Melt butter. Add finely chopped bell pepper, onion, garlic, and celery. Sauté until onion is translucent & wilted; stirring frequently. Stir in crawfish tails and crawfish fat if available. Cook over low heat about 20 minutes. Add water and gravy thickener. Season to taste with salt, black and red pepper, Tabasco and Worcestershire. Add green onions, parsley, and breadcrumbs. Add enough bread crumbs to hold dressing together. Let cool and adjust seasoning before stuffing each pepper. Top stuffed pepper with bread crumbs and dot with melted butter. Heat at 350 degrees until crumbs are brown.