Saute onions, minced bell pepper, celery and garlic in butter or margarine until light brown. Add bay leaf, thyme, parsley, crawfish tails and French bread that has been soaked in water and squeezed out. Add salt and hot sauce and blend thoroughly. Remove from heat; add egg and blend. Remove seeds and membrane from bell pepper halves and cook in boiling, salted water about 5 minutes. Drain. Pile crawfish mixture into pepper shells, garnishing with whole crawfish tails, if desired. Bake in a 350 degree oven 15 to 20 minutes or until heated through.
Makes 10 stuffed pepper halves, about 5 generous servings.
Cajun Country -- New Iberia, Louisiana