Recipe: Yummy Angie's Crawfish Stew With Stuffed Bell peppers

Angie's Crawfish Stew With Stuffed Bell peppers. I love crawfish stew with stuffed bell peppers on a cold day Angela Felton Baxley. Chocolate cake mix, White cake mix, as needed Red and green food coloring Angela Felton Baxley. Crawfish Stuffed Bell Peppers Cooking Tips: It is traditional in New Orleans to stuff a bell pepper with, onion, celery, bell pepper, ground beef, shrimp and ham.

Stuff peppers with the crawfish/rice mixture. Pour the broth in the bottom of a shallow baking dish that will hold the peppers snugly. If using the whole pepper, place the cut top on the top of the pepper. You can cook Angie's Crawfish Stew With Stuffed Bell peppers using 9 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Angie's Crawfish Stew With Stuffed Bell peppers

1. You need 1 large of Onion.
2. You need 3 large of Green bell peppers.
3. You need 5 lb of Ground meat.
4. Prepare 1 of Garlic powder, salt, pepper, or favorite seasonings.
5. You need 1 of Grated parmesan cheese.
6. Prepare 2 cup of All purpose flour.
7. Prepare 1 cup of Vegetable oil.
8. You need 2 lb of Peeled crawfish tails.
9. Prepare 1 of Parsley and shallots.

After mixture is cool, mix in bread crumbs and crawfish tails. Season stuffing with salt and pepper and add crushed red pepper. Fill bottom portion of each pepper with genrous potion of crawfish stuffing. Cook rice following instructions on box.

Angie's Crawfish Stew With Stuffed Bell peppers step by step

1. With flour and oil make your roux to start the stew. Or you can buy roux in a jar if you don't know how to make a roux. I never measure when I make a roux from scratch so I'm sorry I can't give you exact measurements on the flour and oil.
2. If using flour and oil once your roux looks a bit darker then peanut butter add water and let boil like you would when you make any stew.
3. For the ground meat, mix in 1/2 lbs of chopped crawfish tails. It is easier to chop crawfish if you chop them while they are frozen ( DO NOT CHOP THE OTHER 1 1/2 lbs of crawfish) salt, pepper, grated parmesan cheese( I use the cheese to replace bread crumbs) parsley, and garlic.
4. In hollowed out and seeds cleaned out from the inside of bell peppers take a tooth pick and punch holes in the bottom of the peppers.
5. Fill the bell peppers with the ground meat.
6. With the rest of the meat mixture make med size meatballs.
7. Add in stew onions, salt, pepper, garlic powder, parsley, shallots, your favorite seasonings, 1 1/2 pounds of whole crawfish tails, meatballs, and stuffed peppers.
8. Let stew simmer and once peppers are tender all other ingredients will be completely cooked.
9. Several times you will need to skim the grease from the top of the stew.
10. If stew looks too light in color just pour a few drops of kitchen bouquet.

Stir in the rest of the ingredients accept the rice. Make the crawfish (or shrimp or crabmeat) boulette mixtures. Stuff each pepper generously, mounding it on top. Sprinkle the tops of each stuffed pepper with seasoned bread crumbs. Sprinkle the top of peppers with your favorite cheese and breadcrumbs (I like parmesan, cheddar, or pepper jack).