Trail Blog

January 16, 2012

Dine In » Seafood-Stuffed Bell Peppers from Café Milano

While Louisiana’s Cajun cuisine certainly gets a lot of attention—as it rightfully should; it’s delicious—there’s much more to our menus than gumbo and gator. Take, for example, the Mediterranean-inspired fare created by Chef Brian Berry at Café Milano in Houma. The menu features mouthwatering pasta dishes, veal osso bucco, the popular almond duckling strips and more. This month, Chef Berry shares the recipe for his seafood-stuffed bell peppers.

Ingredients:

2 cups trinity (2 parts onion to 1 part celery & bell pepper)

1 tablespoon olive oil

¼ cup margarine

2 tablespoons chopped garlic

1.5 pounds shrimp (40-50)

3/4 pound crawfish

1 cup favorite tomato sauce

¼ cup fresh chopped parsley

2 ½ quarts cooked rice

To taste: salt, pepper, Tony’s Creole Seasoning, Italian seasoning, Tabasco, and Worcestershire

Shredded mozzarella and provolone cheese (enough for topping)

10 bell peppers

Method of Preparation:

Cook trinity in margarine and olive oil on medium heat until brown. Add garlic.

Add seasoned shrimp and cook until almost done. Add crawfish, tomato sauce and parsley, and cook three more minutes. Stir in rice and taste to check seasoning. Blanche 10 bell peppers in simmering water for 3 minutes and then shock in ice water. Fill peppers with stuffing and top with mozzarella & provolone cheeses and cook on 450 degrees for 10 to 15 minutes.