I know that leftover crawfish from boils are preferable for recipes. If you have to use frozen tails, make sure they are local products.
3 medium assorted peppers, halved lengthwise and seeded.
1/4 pound center-cut bacon
1/4 cup chopped celery
1 cup chopped plum tomatoes
1/4 cup chopped red onion
1/4 cup chopped red bell pepper
4 cloves garlic, minced
3 cups cooked long-grain rice
3/4 pound crawfish tails, drained and rinsed
4 teaspoons chopped fresh thyme
1 1/2 teaspoons creole seasoning
1/2 cup water
Preheat oven to 350℉. Place bell pepper halves in a 13x9-inch baking pan.
In a large skillet, cook bacon over medium heat until crispy. Remove bacon, and let drain on paper towels, pour drippings in a small bowl.
Return 1 tablespoon drippings to skillet. Add celery; cook, stirring frequently, for 1 minute. Add tomatoes, onion, bell pepper, and garlic; cook, stirring frequently, until softened and lightly caramelized, 8 to 10 minutes.
Stir in bacon, rice, crawfish, thyme, and Creole seasoning. Divide rice mixture among bell pepper halves ( about 1 cup each); drizzle with 1 tablespoon bacon drippings. Pour 1/2 cup water in bottom of pan. Cover with foil.
Bake for 40 minutes. Uncover and bake until peppers are tender and stuffing is heated through. 8 to 10 minutes more. Serve immediately.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
