Crawfish Étouffée Stuffed Bell Peppers

Ingredients

• 4 large Bell Peppers, halved and seeded
• about 450 g Crawfish Tails, cooked
• 1 medium Onion, chopped
• 1 medium Bell Pepper, chopped
• 2 stalks Celery, chopped
• 2 cloves Garlic, minced
• 2 tbsp Tomato Paste
• 1 cup Chicken Broth
• 2 tbsp Cajun Spice Blend
• 1 tbsp Tapioca Starch
• 2 tbsp Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2In a 30.48 cm skillet, heat the 2 tablespoons of olive oil over medium heat. Add the 1 medium onion (chopped), 1 medium bell pepper (chopped), and 2 stalks of celery (chopped). Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. Add the 2 cloves of garlic (minced) and the 2 tablespoons of tomato paste, and cook for 1 minute more, stirring constantly until fragrant.
3. 3Stir in the about 450 g of crawfish tails, 2 tablespoons of Cajun spice blend, 1 cup of chicken broth, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring this mixture to a simmer and cook for 10 minutes, stirring occasionally.
4. 4In a small bowl, mix the 1 tablespoon of tapioca starch with 2 tablespoons of cold water until smooth, creating a slurry. Pour this slurry into the simmering crawfish mixture and stir constantly. Continue to cook for about 2 to 3 minutes, or until the étouffée has thickened.
5. 5Spoon the crawfish étouffée mixture evenly into the 4 large bell pepper halves.
6. 6Place the stuffed bell pepper halves into a baking dish. Bake in the preheated oven at 190°C for 30 minutes, or until the bell peppers are tender when pierced with a fork.

Substitutions

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