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The Joys of Art

Monday, September 19, 2005

Never had "Crawfish Stuffed Bell Peppers" before

Crawfish Stuffed Bell Peppers

Pat's Firehouse Cook-off -- Fire Station 4, 6241 Prescott Road

12 peppers with tops cut off and cleaned out
1 stick of butter
1 large onion diced
1 pint heavy cream
1 can breadcrumbs
2 lbs crawfish tails
12 oz. shredded mozzarella cheese
Salt and pepper

To make stuffing, melt butter in large skillet, add onions and sauté. Add crawfish tails with hat and mix well. Add enough bread crumbs to make a dry dressing then use cream to moisten it back to a wet dressing so it does not dry out during cooking. Stuff peppers with stuffing and wrap in foil. Be sure to add a little water in each foil pouch to help the pepper cook. Place on grill on medium heat for 45 minutes. When ready to serve remove from foil and top with cheese leave on grill long enough to let cheese melt.

I had to save the recipe though for future reference....


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