Makes 8 to 10 peppers
YouTube instructional video is at the bottom.
What you’ll Need
4 Whole Bell Peppers
2 Pounds of Ground Beef
2 to 3 Pounds of Fresh Louisiana Shrimp
Salted Butter
Optional Ingredients
1/2 Pound of Diced ham
1/2 Pound of REAL Crab Meat
Seasonings
1 Yellow Onion
1 Green Bell Pepper
2 Ribs Celery
Salt
Accent
Tony Chachere’s Creole Seasoning
Chef Paul Prudhomme’s Seafood Magic
Chef Paul Prudhomme’s Poultry Magic
Thyme
Breadcrumbs (Plain or Italian)
Preparation of Ingredients
Step 1- Take All 4 Green Bell Peppers, Chop them in half. Remove core from the center and set aside
Step 2- Chop 1 Yellow Onion, 1 Green Bell Pepper, and 2 ribs Celery (Make sure you remove core out of center of Bell Pepper and Also make sure you rinse your celery and green bell pepper before chopping)
Peeling, Cleaning and Deveining your shrimp
To Keep Shrimp as cold as possible place ice in a large bowl and add shrimp. NEVER LEAVE YOUR SHRIMP OUT. Once finish all steps place shrimp into fridge. If you do not plan on cooking your shrimp on the same day place shrimp in freezer.
Step 3- Peel All 3 pounds of Shrimp. Place Shrimp heads and shells into a medium sized bowl. Place Shrimp tails into a separate bowl.
Step 4- Devein All 3 Pounds of Shrimp. Take a sharp knife and GENTLY cut down the center of the back of each shrimp. You will notice a black string going down the center of the shrimp. Remove that black string and discard it.
Step 5- Rinse All 3 Pounds of Shrimp with cold water. Once finished place Shrimp tails and heads and shells into fridge. If you DO NOT plan on cooking your shrimp on the same day place it along with the Shrimp tails and heads into the freezer until it’s ready to be cooked. NEVER LEAVE YOUR SHRIMP OUT.
MAKING YOUR SHRIMP STOCK
Step 6- Add 4 Cups of Warm water into a medium sized pot. Add 1 teaspoon of Tony Chachere’s Creole Seasoning and 1 Teaspoon of Chef Paul Prudhomme’s Seafood Magic Mix until well combined.
Step 7- Add Shrimp heads and shells. Cover and let cook for 40 minutes.
Step 8- Add Shrimp stock into medium sized bowl using a mesh strainer to stain the shrimp heads and shells.
Par-Boiling your Bell Peppers
Step 9- In a large pot of HOT BOILING water Add Bell Pepper halves into water. Let boil for 15 minutes. Once done Add Bell Peppers into a pan. Let cool. Bell Pepper halves should be soft and lighter in color.
Preparing your Ground Beef
Step 10- In a Large Saucepan Add Ground Beef. Mix and cover. Let sauté for 3 minutes
Step 11- After 3 minutes Mix Ground Beef again. Cover and let sauté for 2 minutes
Step 12- After 3 minutes stir ground beef for 1 minute
Step 13- Add Ground beef into a Strainer with a small pan underneath it to catch the grease. Set aside.
Making the Stuffing
Step 14- In a Large Saucepan Add 6 Tablespoons of Salted Butter. Let melt completely
Step 15- Add Chopped Onion, Celery and Bell Pepper. Let Sauté for 5 minutes.
Step 16- Add Ground Beef and mix
Step 17- Add Shrimp and let sauté for 2 minutes
Step 18- Add 2/3 Cup of Shrimp stock. Let Simmer for 5 minutes. (Note- Some of the stock may evaporate.
Step 19- Add 1 teaspoon of Salt, 1 teaspoon of Tony Chachere’s Creole Seasoning, 1 teaspoon of Chef Paul Prudhomme’s Seafood Magic, 1 Teaspoon of Chef Paul Prudhomme’s Poultry Magic and 2 teaspoons of Thyme. Mix until well combined
Note- Taste Ground beef to see if it is at your desired flavor/taste. If not add more seasoning to taste.
Step 20- Add 1 Cup of Breadcrumbs and mix until well combined
Note- If your stuffing is too thick add more Shrimp stock. If your stuffing is too thin, add more breadcrumbs. Make sure stuffing is at your desired texture and thickness!!!!
Stuffing your Bell Peppers
Step 21- Add Stuffing into each individual Bell Pepper. Stuffing should fill all 8 Bell Peppers
Step 22- Sprinkle Breadcrumbs on top of each individual Bell Pepper.
Serve hot and enjoy
***You can wrap and store your Bell Peppers in the freezer for several months***
YouTube instructional video
