Stuffed Peppers With Crawfish Or Stuffed Heads For Bisque - cooking recipe

Ingredients

1 lb. crawfish tails, chopped
2 sticks oleo
3/4 very stale French bread (no crust, dry thoroughly in oven)
3 medium onions, chopped
2 stalks celery, chopped
3 medium bell peppers, chopped
5 large bell peppers, parboiled and halved
parsley
salt
red pepper

Preparation

Saute onions, celery and 3 medium bell peppers in oleo until very well done, mushy and yellowish.
This takes about 45 minutes. Add crawfish, crawfish fat and seasoning and simmer about five minutes.
Add bread (see directions) and cook about 10 minutes. Fill bell pepper halves and top with bread crumbs.
Bake at 350\u00b0 for approximately 45 minutes.