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Angie's Crawfish Stew With Stuffed Bell peppers
Angie's Crawfish Stew With Stuffed Bell peppers

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We hope you got benefit from reading it, now let’s go back to angie's crawfish stew with stuffed bell peppers recipe. You can cook angie's crawfish stew with stuffed bell peppers using 9 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to prepare Angie's Crawfish Stew With Stuffed Bell peppers:
  1. Take 1 large Onion
  2. Provide 3 large Green bell peppers
  3. Use 5 lb Ground meat
  4. Use 1 Garlic powder, salt, pepper, or favorite seasonings
  5. Provide 1 Grated parmesan cheese
  6. Prepare 2 cup All purpose flour
  7. Use 1 cup Vegetable oil
  8. Take 2 lb Peeled crawfish tails
  9. Take 1 Parsley and shallots
Steps to make Angie's Crawfish Stew With Stuffed Bell peppers:
  1. With flour and oil make your roux to start the stew. Or you can buy roux in a jar if you don't know how to make a roux. I never measure when I make a roux from scratch so I'm sorry I can't give you exact measurements on the flour and oil
  2. If using flour and oil once your roux looks a bit darker then peanut butter add water and let boil like you would when you make any stew
  3. For the ground meat, mix in 1/2 lbs of chopped crawfish tails. It is easier to chop crawfish if you chop them while they are frozen ( DO NOT CHOP THE OTHER 1 1/2 lbs of crawfish) salt, pepper, grated parmesan cheese( I use the cheese to replace bread crumbs) parsley, and garlic
  4. In hollowed out and seeds cleaned out from the inside of bell peppers take a tooth pick and punch holes in the bottom of the peppers
  5. Fill the bell peppers with the ground meat
  6. With the rest of the meat mixture make med size meatballs
  7. Add in stew onions, salt, pepper, garlic powder, parsley, shallots, your favorite seasonings, 1 1/2 pounds of whole crawfish tails, meatballs, and stuffed peppers
  8. Let stew simmer and once peppers are tender all other ingredients will be completely cooked
  9. Several times you will need to skim the grease from the top of the stew
  10. If stew looks too light in color just pour a few drops of kitchen bouquet

Dice the onion, green bell peppers, celery, and garlic then set aside. Melt the butter in a pot over medium heat and then whisk in the flour to make a roux. Smother crawfish tails,shrimp, onion and celery in oil on medium fire. When tails are tender, mash with fork or potato masher. While still simmering, add chopped bell pepper, garlic and let cook.

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