Angie's Crawfish Stew With Stuffed Bell peppers. 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.
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. Put on a large pot of boiling water and drop cleaned peppers into the pot. Peppers should be firm enough to handle stuffing.
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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.
To get started with this recipe, we have to first 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 it.
The ingredients needed to make Angie's Crawfish Stew With Stuffed Bell peppers:
- Take 1 large of Onion.
- Take 3 large of Green bell peppers.
- Get 5 lb of Ground meat.
- You need 1 of Garlic powder, salt, pepper, or favorite seasonings.
- Make ready 1 of Grated parmesan cheese.
- Take 2 cup of All purpose flour.
- It’s 1 cup of Vegetable oil.
- Take 2 lb of Peeled crawfish tails.
- It’s 1 of Parsley and shallots.
Drain peppers and let them cool. Freeze option: Freeze cooled stew in freezer containers. In a Dutch oven brown beef and drain off fat. Cook rice following instructions on box.
Steps to make Angie's Crawfish Stew With Stuffed Bell peppers:
- 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.
- 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.
- 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.
- 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.
- Fill the bell peppers with the ground meat.
- With the rest of the meat mixture make med size meatballs.
- 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.
- Let stew simmer and once peppers are tender all other ingredients will be completely cooked.
- Several times you will need to skim the grease from the top of the stew.
- If stew looks too light in color just pour a few drops of kitchen bouquet.
Dice the onion, green bell peppers, celery, and garlic then set aside. Melt the butter in a pot over medium heat and then whisk in the flour to make a roux. Smother crawfish tails,shrimp, onion and celery in oil on medium fire. When tails are tender, mash with fork or potato masher. While still simmering, add chopped bell pepper, garlic and let cook.
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