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

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, angie's crawfish stew with stuffed bell peppers. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

See great recipes for Angie's Breakfast casserole too!. Angie's Crawfish Stew With Stuffed Bell peppers. I love crawfish stew with stuffed bell peppers on a cold day Angela Felton Baxley.

Angie's Crawfish Stew With Stuffed Bell peppers is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Angie's Crawfish Stew With Stuffed Bell peppers is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook angie's crawfish stew with stuffed bell peppers using 9 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Angie's Crawfish Stew With Stuffed Bell peppers:
  1. Make ready 1 large Onion
  2. Get 3 large Green bell peppers
  3. Make ready 5 lb Ground meat
  4. Make ready 1 Garlic powder, salt, pepper, or favorite seasonings
  5. Make ready 1 Grated parmesan cheese
  6. Make ready 2 cup All purpose flour
  7. Make ready 1 cup Vegetable oil
  8. Get 2 lb Peeled crawfish tails
  9. Get 1 Parsley and shallots

Last summer I got such an abundance of bell peppers that I tried different recipes for the stuffing. Since we truly love crawfish, why not stuff the peppers with a Cajun flair. So, here is my recipe: First step is to make rice.. Stuffed Bell Peppers are a great way to enjoy summer's favorite veggie.

Instructions to make Angie's Crawfish Stew With Stuffed Bell peppers:
  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

Add the Rotel and cook until most of the liquid is absorbed. Add fresh parsley and mix well. Prepare the rice according to the pkg. directions. Stuff peppers with the crawfish/rice mixture. Crawfish Claws (Optional) Salt and Red Cayenne Pepper, to Taste ¾ C.

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