Crawfish Stuffed Bell Peppers 1

3/4 cup oil or butter

2 lb crawfish tails

8 large bell pepper

1-1/2 cups finely chopped onions

1/2 cup finely chopped celery

1/4 cup chopped bell pepper

1/2 tsp chopped garlic

1 cup crawfish fat (optional)

1 tbs parsley, chopped

1/4 cup green onions, chopped

6 slices of stale brand

2 eggs, slightly beaten

Salt, black pepper, red pepper

Bread crumbs

Cut off tops and centers of bell peppers. Put in cold water and bring to a boil. Boil for ten minutes. Drain, set aside. Smother crawfish tails onion and celery in oil on medium fire. When tails are tender, mash with fork or potato masher. While still simmering, add chopped bell pepper, garlic and let cook until bell pepper is tender. Add parsley and green onions. Cook five minutes. Add crumbled slices of bread and blend. A little water may be added if necessary. When bread absorbs the liquid in the mixture, add beaten eggs and mix well. Season to taste.

Fill each pepper with stuffing. Sprinkle tops with bread crumbs. Place in baking pan in small amount of water and bake in 450F oven until dressing is brown on top, approximately 15-20 minutes.

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Cajun Country -- New Iberia, Louisiana