Crawfish Peppers

1/8 lb margarine
1 medium onion, chopped fine
2 ribs celery, chopped fine
4 cloves garlic, chopped fine
6 bell peppers, tops cut off and reserved
Tops of bell peppers, chopped fine
1 can chicken broth
1 pound crawfish tails
1 box Stove Top stuffing (6-serving size)

Preheat oven to 375F. Saute vegetables in margarine until clear. Add crawfish and saute until heated through. Add chicken broth and Stove Top, including packet of seasoning. Season to taste. Stuff Peppers, piling high on top, place peppers in baking dish with 1/2 inch water in bottom. Bake for 30-45 minutes. Serve as main dish.

Serves 6

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Cajun Country -- New Iberia, Louisiana