Crawfish Stuffed Peppers

Saute onions, bell pepper, celery and garlic in butter or oleo until light brown.

Add parsley, crawfish tails and French bread that has been soaked in water and squeezed out.

Add salt and Tabasco sauce. Blend thoroughly. Remove from heat. Add egg and blend.

Remove seeds and membranes from bell pepper halves and cook in boiling salted water about 5 minutes. Drain.

Pile crawfish mixture into pepper shells. Garnish with whole crawfish tails, if desired.

Bake at 350° for 15 to 20 minutes.

Makes 10 stuffed halves, about 5 servings.