Heat the butter over medium heat in a large,
heavy pot. Add the onions, bell peppers, and celery, and cook,
stirring until soft and lightly golden, 6 to 8 mins. Add the
crawfish and cook, stirring occasionally, until they begin to throw
off a little liquid, about 5 mins. Add cornstarch mixture,
reduce the heat to medium-low and cook, stirring occasionally, until
the mixture thickens, 3 to 4 mins. Season with salt and
cayenne. Remove from the heat. Add the green onions and
parsley. Combine the mixture with 3 to 4 cups cooked rice.
Cut red and green bell peppers in half lengthwise. Remove the
seeds. Put the peppers in a shallow baking pan with about 1/4
inch water or chicken broth and bake in a 350 degree oven until the
peppers are slightly soft. Drain off the liquid in the pan.
Spoon the crawfish/ rice mixture into the peppers, sprinkle with
bread crumbs and return to the oven. Bake until heated
through, about 20 mins. Serve warm.
* You can also bind the crawfish mixture
without the rice and use bread crumbs. It is also very good to
Chef Marcelle Bienvenu