Creole Stuffed Peppers | Nola Cuisine – Musical-grandhotel – Louisiana Cajun and Creole Cuisine
From Nola Cuisine I based this on Austin Leslie‘s recipe from the book Creole Feast by Nathaniel Burton, they were absolutely delicious. I recommend par cooking
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Ingredients
- 2 Sticks Margarine (not butter)
- 1 Medium Onion, finely chopped
- 1 Large Rib Celery, finely chopped
- 4 Sprigs Parsley, Finely Chopped
- 1 Tbsp Fresh Thyme leaves
- 1/2 lb Ground Beef
- 1/2 lb Small Shrimp, peeled and deveined
- 1/2 Loaf, Stale French Bread (moistened, excess water squeezed out)
- 3 Eggs
- Kosher Salt and Black Pepper
- 1 Large Garlic Clove, minced
- 2 Large or 3 Small Green Bell Peppers, halved lengthwise, seeds removed and stems carefully trimmed away.
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