Louisiana Crawfish-Stuffed Bell Peppers recipe

2 large onions, chopped
1 bell pepper, chopped
1 cup chopped celery
2 cloves garlic, minced
3/4 cup (1 1/2 sticks) butter or margarine
1/2 loaf stale French bread
1 tablespoon minced parsley
1 pound peeled crawfish tails, coarsely chopped
1 1/2 teaspoons salt
1/2 teaspoon Tabasco sauce
1 egg
5 medium bell peppers, halved
Whole crawfish tails for garnish

Saut� onions, chopped bell pepper, celery and garlic in butter.

Soak bread in water. Squeeze out water. Add to saut�ed vegetables. Add parsley and chopped crawfish tails. Add salt, Tabasco and egg. Stir and cook over low heat for about 5-10 minutes. Remove from heat.

Remove seeds and membranes from halved bell peppers. Cook in boiling, salted water for about 5 minutes. Drain. Place in baking dish.

Pile crawfish mixture into peppers. Garnish with whole crawfish tails. Bake at 350 degrees F until heated through.

Serves 5.