Crawfish Stuffed Bell Peppers(Serves 8) - cooking recipe

Ingredients

6 to 8 fresh bell peppers
1 (4 oz.) pkg. wild rice (uncooked)
1 c. brown rice (uncooked)
1 lb. cleaned crawfish tails with fat
1 small onion, chopped
3/4 c. celery, chopped fine
2 sprigs fresh parsley, chopped
4 fresh mushrooms, chopped
2 green onion tops, chopped
1 Tbsp. roux
Cajun seasoning
garlic powder
black pepper
salt
cooking oil

Preparation

Cook wild rice in four cups of salted water for about 45 minutes until tender.
Cook brown rice in 2 3/4 cups salted water until tender.
Saute onion, celery, parsley and mushrooms in small amount of oil until onions are translucent.
Add crawfish, two cups of water and roux.
Simmer for about 25 minutes to make a thick gravy, while stirring frequently and seasoning to taste. Add green onions and cooked rice.
Stir well.
Cut core out of bell peppers, then stuff center with crawfish mixture.
Place in dish with small amount of water in the bottom; cover and bake in oven at 350\u00b0 for about 30 minutes.