Shrimp and Crawfish-Stuffed Bell Peppers | Louisiana Kitchen & Culture

Ingredients

• 1 pound of peeled crawfish tails
• 1 pound of shrimp, peeled and deveined
• ½ cup of oil
• 1 large bell pepper
• 1 small onion
• 1 rib of celery celery
• 1 teaspoon of cayenne pepper
• Salt and black pepper, to taste
• 2 eggs
• 1 cup of bread crumbs , or 3 or 4 slices of bread, cubed
• 6 to 7 bell peppers , halved