Purchase our Crawfish Puree' at your local associated food store.  Click here for a list of stores.



We want to give a special thanks to Taste of the South magazine.  We are extremely pleased to be featured in the February-March 2008 issue.  Please click picture below to view the full article.




Crawfish Stuffed Bell Peppers

(Makes 4 to 6 servings)
1 stick of unsalted butter
2 c. chopped onions
1 c. chopped green bell peppers
1/2 c. chopped celery
1 lb. Louisiana Crawfish tails
16 oz. of Crawfish Puree'
1 Tlbs. corn starch dissolved in 1/2 c. of water
Salt and cayenne to taste
2 Tlbs. chopped green onions
1 Tlbs. chopped fresh parsley leaves
Cooked long-grain rice
Red and green bell peppers for mixture

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 stuff flounder.

Chef Marcelle Bienvenu


Louisiana Crawfish Cake, made
with Teche Valley crawfish puree'.
Sold at your local Winn Dixie.
Also Try Our
Frozen Whole Boil Crawfish
Order with

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