Ragin' Cajun Rice Stuffed Bell Peppers with Crawfish | Riceland

Ingredients

• 5-6 large bell peppers (various colors if preferred), tops and seeds removed
• 1 1/2 cups cooked Riceland Gold Perfected Rice
• 1/2 pound ground round
• 1/2 pound ground mild Italian sausage (or hot if you prefer)
• 1/4 cup each: green yellow and red bell peppers
• 1/4 cup thinly sliced celery
• 1 large clove garlic, minced
• 1 1/2 teaspoons Creole seasoning
• 1/2 teaspoon sea salt
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Liquid Smoke
• 1 teaspoon smoked ground chipotle
• 12 ounces thawed, fully cooked, shucked crawfish*
• 1 cup homemade cream of celery soup, recipe follows (or 1/2 can condensed cream of celery soup)
• 4 Tablespoons unsalted butter
• 1 cup finely chopped yellow onion
• 2 cups thinly sliced celery, preferably organic
• 1 large garlic clove, minced
• 1/3 cup Wondra
• 1 1/2 cups low-sodium chicken or vegetable broth
• 3/4 cup milk (at least 2%)
• 3/4 cup heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon ground chipotle pepper, optional