Seafood-Stuffed Bell Peppers | Louisiana Kitchen & Culture

Ingredients

• 1 pound Louisiana shrimp or crawfish
• 4 large bell peppers
• 2 tablespoons vegetable oil
• 1/2 pound andouille sausage, chopped
• 1 large sweet onion, chopped
• 3 garlic cloves, minced
• 2½ cups crumbled cornbread
• 2/3 cup fresh grated Parmesan cheese
• 2 eggs
• 3/4 teaspoon salt
• 1/4 teaspoon pepper