Stuffed Peppers with Crawfish or Stuffed Heads for Bisque
Stuffed Peppers With Crawfish Or Stuffed Heads For Bisque is an moderately easy dinner. Made with 1 lb. crawfish tails, chopped, 2 sticks oleo, 3/4 very stale french bread (no crust, dry thoroughly in oven), 3 medium onions, chopped and 2 stalks celery, chopped, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Saute onions, celery and 3 medium bell peppers in oleo until very well done, mushy and yellowish.
This takes about 45 minutes. Add crawfish, crawfish fat and seasoning and simmer about five minutes.
Add bread (see directions) and cook about 10 minutes. Fill bell pepper halves and top with bread crumbs.
Bake at 350Β° for approximately 45 minutes.
π· Perfect Pairings
Complete your meal with these
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