Crawfish-Stuffed Bell Peppers

Name: Crawfish-Stuffed Bell Peppers
Cuisine: American
Ingredients: 1 lb. Vaucresson Crawfish Sausage; ½ loaf stale French bread; ¼ cup plain breadcrumbs; Salt and pepper to taste; Salt and pepper to taste; 3 large bell peppers; 8 tbsp. butter, divided; 1 stalk celery, finely chopped; 2 cloves garlic, minced; 3 green onions, finely chopped; 3 tbsp. minced flat-leaf parsley

Preparation info

Yields
6
servings

Difficulty
Easy

Appears in

Louisiana Eats!

By Poppy Tooker

Published 2013

About

Aside from the famous hot sausage, the Vaucressons also make a crawfish sausage that also is served in a poor boy at Jazz Fest every year. Here’s my favorite thing to do with it instead!

Ingredients

3 large bell peppers
8 tbsp. butter, divided
1 stalk c

Americas
United States
Louisiana
Main course

Method

Preheat oven to 350 degrees.

Cut the crowns from the bell peppers, finely chop, and set aside.

Split the body of the pepper in half and blanche in boiling water for 2 minutes. Remove from water and set aside.

Melt 6 tbsp. butter in a 10” skillet. Add the chopped