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Seafood Stuffed Bell Peppers Part I

Ingredients
  Cooking butter 1 Cup (16 tbs)
  Green pepper 1 Cup (16 tbs), finely chopped
  Onion 1 Cup (16 tbs), finely chopped
  Celery 1⁄2 Cup (8 tbs), finely chopped
  Tomato paste 1 Teaspoon
  Cajun spice 2 Teaspoon (Best Stop Cajun Seasoning mix)
  Shrimp 1 Pound, devein
  Crabmeat 1⁄2 Pound
  Shrimp powder 1 Teaspoon (to taste)
  Cooked rice 2 Cup (32 tbs)
  Breadcrumbs 6 Teaspoon (Italian seasoned)
Directions

MAKING
1. In a cast iron skillet, melt the butter.
2. Add the trinity of green pepper, onion and celery. Sauté until the onion gets translucent and soft.
3. Add tomato paste and seasoning and sauté for another few minutes until the onion is lightly browned.
4. Add the shrimp and crab and cook until shrimp are tender.
5. Stir in the shrimp powder and sauté for another minute or two.
6. Add the precooked rice and mix well. Heat through.
7. Taste and adjust seasoning as per desired level of spiciness.
8. Allow the mixture to sit covered for flavors to blend.
9. Spoon the mixture into the peppers and top with bread crumbs.

FINALIZING
10. Cook them on a barbecue grill or in the oven at 350 degree F for about an hour until peppers are tender.

SERVING
11. Serve the seafood stuffed peppers whole or cut into half.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Cajun
Preparation Time: 
45 Minutes
Cook Time: 
20 Minutes
Ready In: 
65 Minutes
Servings: 
4
This shrimp and crab stuffing for bell pepper has a jambalaya texture and has a bit of a Cajun kick, of course. This is indeed a traditional New Orleans dish that’s so Cajun and comforting. Bold flavors in a main dish or a compliment to your favorite entrée. Definitely worth trying for your next summer barbecue party. Don't forget to watch the Part 2.

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