Crawfish Stuffed Bell Peppers

Crawfish Bisque

One 16 ounce jar Kary's Roux
1 can rotel
One 15 ounce can Tomato Sauce
1 can cream of shrimp
Large Onion
Bellpepper
Creen Onions
Parsley
2 tbsp minced Garlic
8 ounce Crawfish Puree
2# Crawfish Tails

Crawfish Boullettes
1/2 load French bread
1 med Onion
Green onions
Celery (optional)
1 egg
Flour
16 ounce Crawfish Puree

In large gumbo pot mix Kary's roux with about 1 1/4 gallons of water. Add onion, garlic, bell pepper. Once roux has melted, add rotel, tomato sauce, cream of shrimp & crawfish puree. Add seasoning to taste. Cook for approx. 2 hours. 20 minutes before serving add crawfish, crawfish boullettes, green onions and parsley. Serve with rice. Crawfish Boullettes - Saute vegetables in margarine until soft. Break apart French bread into small pieces. Mix together French bread, vegetables, egg and crawfish puree. Add enough flour to hold together. Season mixture. Form balls (apprx 24) and bake for 20 to 30 minutes on 325.