Recipe RECIPE - Cajun Stuffed Bell Peppers with Crawfish and Shrimp

[The Helper]

Cajun Stuffed Bell Peppers with Crawfish and Shrimp

This delicious Cajun Stuffed Bell Pepper with Crawfish and Shrimp recipe makes for a flavorful and hearty meal that's sure to impress.

Ingredients:

• 6 large bell peppers (any color, tops cut off and seeds removed)
• 1 pound crawfish tails, peeled and deveined
• 1/2 pound shrimp, peeled, deveined, and chopped into small pieces
• 1 cup cooked rice
• 1 small onion, finely chopped
• 1 small green bell pepper, finely chopped
• 1 rib celery, finely chopped
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes**, drained
• 1/2 cup chicken broth
• 1/4 cup fresh parsley, chopped
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1/2 cup shredded cheddar cheese (optional, for topping)
• Baking dish
• Large skillet

Instructions:

• Preheat oven to 375 F (190 C)
• Cut the tops off the bell peppers and remove the seeds and membranes, if needed, trim the bottom slightly to help them stand upright
• Place peppers in a baking dish and set aside
• Heat the olive oil in a large skillet over medium heat
• Add the chopped onion, green bell pepper, and celery and cook until the vegetables are soft and translucent, about 5-7 minutes
• Add the garlic, then cook for another minute until fragrant
• Stir in the crawfish tails and chopped shrimp and cook for about 3-4 minutes, until the seafood just begins to turn pink
• Add the diced tomatoes, chicken broth, cooked rice, parsley, Cajun seasoning, smoked paprika, thyme, oregano, cayenne pepper, salt, and black pepper
• Mix everything well and cook for another 5 minutes
• Spoon the crawfish and shrimp mixture into each bell pepper, packing it down gently
• Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes
• Remove the foil, sprinkle the tops with shredded cheddar cheese (if using), and bake for an additional 10-15 minutes until the cheese is melted and bubbly, and the peppers are tender
• Let the stuffed bell peppers cool for a few minutes before serving
• Garnish with additional parsley, if desired

Source:

Living in Louisiana

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