Beazells Diannes Belle River Special Recipes

Steps:

• 1. Cut tops off bell peppers and wash and remove seeds. Par boil for 10 minutes in large pot of salted water. Drain and set aside.
• 2. In a large skillet melt the butter and saute the onions, chopped bell peppers, and celery and Italian sausage in the butter for 5 or 6 minutes. (until vegetables are tender) Add the garlic, parsley, shrimp, cajun seasoning and hot sauce and cook 4 or 5 more minutes. Remove from heat and add salt to taste if needed.
• 3. Mix the breadcrumbs with 1 cup of the shredded cheese and add to the seafood mixture. Fold in the crabmeat gently to keep some of the lumps intact.
• 4. Stuff the par boiled peppers with the mixture and place in a shallow baking dish. Top with the remaining cheese.
• 5. Put about a cup of water in the bottom of the baking dish (enough to cover the bottom of the dish) and bake at 350 degrees for 30-35 minutes.

Steps:

• Saute eggplant and Guidrys in Butter until wilted. Add shrimp, cook for 5 minutes, add crawfish and stir to mix. Fold in crab and 1/2 cup breadcrumbs. Add Beazell's Cajun Seasoning and stir well. Pour into casserole baking dish and top with remaining breadcrumbs. Place in 350 degree oven for 30 minutes.