Have I shared with you how much I love Cajun cooking?
There is so much that I love about it. I love the spice profiles, the unique cooking techniques and the ingredients specific Cajun food. I could go on and on about the many things I like about Cajun food, but instead I want to talk about one thing – crawfish.
I love mudbugs. I live in Toronto, Canada so even though I love crawdads, I do not get the opportunity to eat them as much as I would like. They are hard to find up here and suppliers that carry them charge HIGH prices. My wife and I spent our honeymoon in New Orleans and Biloxi 15 years ago. While down there I remember buying bags of cooked crawfish and eating them like candy throughout the day.
This recipe is a crawfish jambalaya that is stuffed and baked in sweet peppers. These peppers are served with country gravy.
I love stuffed peppers! Here are some other recipes of stuffed peppers.
Here are some other crawfish recipes.
Here are some other jambalaya recipes.
Sweet peppers stuffed with crawfish jambalaya and served with country gravy.
- 1 pound crawfish tails
- 1/4 cup butter
- 1 large onion diced
- 3 celery stalks diced
- 2 jalapeno peppers seeded and diced
- 4 garlic cloves minced
- 3 tsp Cajun seasoning or more to taste
- 1/2 tsp cayenne pepper or more to taste
- 2 tbsp tomato paste
- 1 1/4 cups rice
- 2 cups water
- 6 sweet peppers green, red, yellow or orange
- 1/3 cup butter
- 1/3 cup flour
- 3 cups milk
- 1 tsp ground black pepper
Cut the top off the sweet peppers. Removes the seeds and cores from the peppers and discard. Set the peppers with the tops aside for later.
To make the jambalaya, sauté 1/4 cup butter, onion, celery, jalapeno, and garlic in a large skillet on medium heat. After sautéing a few minutes, stir in the Cajun seasoning, cayenne pepper, crawfish tails, tomato paste, rice and water. Bring to a boil, lower heat, cover and cook for 12 minutes.
Stuff the sweet peppers with the crawfish jambalaya until starting to overflow and place the top of the pepper back on. Bake in a 350F oven for 30 minutes.
While the peppers are in the oven, make the country gravy. Melt the 1/3 cup butter in a saucepan on medium low heat. Whisk in the flour to make a roux. Continue to stir for a few minutes allowing the colour of the roux to turn a very light brown. Stir in the milk until it is a smooth even consistency. Add the black pepper. Cook for a few more minutes to allow the gravy to thicken.
Serve the stuffed peppers on a plate with gravy ladled around it. If you have some extra cooked crawfish tails, toss a few on the gravy around the pepper