Crawfish Stuffed Bell Peppers 2

3 cups eggplant, cooked
1 pound crawfish. peeled
1/2 cup cooked rice
1 cup bread crumbs
6 large bell peppers
1 cup onions, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
1/4 cup green onions
1/4 cup parsley
1 pod garlic, chopped fine
Season to taste

Cut off top of bell peppers. If peppers are large, they may also be cut in half. Place bell peppers in pot with enough water to cover them. Add seasoning to taste, plus 1 tablespoon of lemon juice to keep them from darkening. Cook until just tender. Drain upside down to remove all water and place in baking pan right side up, for later use.

In another pot, smother eggplant. When most of the liquid is gone, add chopped bell pepper, celery and garlic. Cook over low heat until vegetables are smothered down. Add rice, green onions, parsley and crawfish. If crawfish tails are large, they may be cut in half. Cook for about another 15 minutes. Spoon cooked mixture into pepper shells. Sprinkle with bread crumbs for garnish. Bake in 350F oven for 30 minutes or until bread crumbs are golden brown. Serve hot. Shrimp may be substituted for crawfish.

Serves 6.

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Cajun Country -- New Iberia, Louisiana