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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
12 large green peppers |
1 cup chopped onion |
1/2 cup chopped celery |
4 cloves garlic, minced |
1/2 cup butter or margarine |
2 (14 1/2-ounce) cans whole tomatoes, chopped |
2 tablespoons chopped fresh parsley |
1 tablespoon salt |
3/4 teaspoon pepper |
1/2 teaspoon red pepper |
1 pound crayfish tails, peeled |
1 cup chopped onion |
4 cups hot cooked rice |
Directions:
1. Cut off tops of green peppers; chop 1/2 cup, and set aside. Remove and discard seeds from bottoms. Parboil bottoms, and set aside.
2. Sauté chopped pepper, onion, celery, and garlic in butter in a large iron pot until tender. Add tomatoes, parsley, salt, and pepper; stir well. Cook, uncovered, 40 minutes over low heat. Add crayfish tails; cook 10 minutes. Stir in onion and rice. Cover; steam 5 minutes.
3. Spoon jambalaya into prepared green peppers. Place on individual serving plates; serve warm.
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