Crawfish Stuffed Bell Peppers(Serves 8)
Crawfish Stuffed Bell Peppers(Serves 8) is an impressive dinner. Made with 6 to 8 fresh bell peppers, 1 (4 oz.) pkg. wild rice (uncooked), 1 c. brown rice (uncooked), 1 lb. cleaned crawfish tails with fat and 1 small onion, chopped, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Cook wild rice in four cups of salted water for about 45 minutes until tender.
Cook brown rice in 2 3/4 cups salted water until tender.
Saute onion, celery, parsley and mushrooms in small amount of oil until onions are translucent.
Add crawfish, two cups of water and roux.
Simmer for about 25 minutes to make a thick gravy, while stirring frequently and seasoning to taste. Add green onions and cooked rice.
Stir well.
Cut core out of bell peppers, then stuff center with crawfish mixture.
Place in dish with small amount of water in the bottom; cover and bake in oven at 350Β° for about 30 minutes.
π· Perfect Pairings
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