Seafood-Stuffed Bell Peppers | Louisiana Kitchen & Culture
Seafood-Stuffed Bell Peppers Recipe courtesy of Louisiana Kitchen & Culture magazine.
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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
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