Seafood Stuffed Bell Pepper with Crawfish Cream Sauce | Louisiana Kitchen & Culture

Ingredients

• 1 stick butter
• 1 small sweet onion, minced
• 1 small green bell pepper, minced
• 3 garlic cloves, minced
• 1 cup Louisiana crawfish tails, with fat
• 2 cups small, peeled Louisiana shrimp
• 1 cup Louisiana crabmeat, picked
• ¾ teaspoon salt
• ½ teaspoon cayenne
• 2 tablespoons vegetable oil
• ¼ cup minced tasso
• 1 small red bell pepper, minced
• 2 teaspoons Italian seasoning
• 1 pound Louisiana Crawfish tails, with fat
• 1 quart heavy cream
• salt, pepper, and hot sauce to taste