6- red Bell peppers
½ lb-Venison/ground beef
1- lg yellow onion (diced)
1/3 cup-diced celery
1/3 cup-diced Bell pepper
1-tsp Old Bay seasoning
1-tsp Salt
1-egg beaten
1lb-cooked crawfish tails
1-cup Troy Landry’s Choot’em Andouille Sausage (diced)
3-cups cooked rice
2 cup-chicken broth
¾ cup-bread crumbs
¼ cup-Realtree bacon ( cooked and diced)
-pour 1 inch water in medium size baking dish
-cut tops off Bell peppers and remove seeds
-Brown venison/ ground beef in skillet
-add Trinity (diced -celery, onions, Bell peppers) cook till tender
-add crawfish tail meat and seasonings
-add Andouille, rice , broth and bread crumbs and egg and mix and heat thoroughly
-remove from heat ( you may have to add more broth or bread crumbs or egg- you
are working to get a good solid mixture that holds together)
-stuff Bell peppers with mixture and place in baking dish
-bake at 350° for 30 minutes (or until peppers are tender)
– sprinkle diced Realtree Bacon on top and serve
