1 lb. crawfish tails, peeled

SEASON MIX:

1 onion
1/2 chop bell pepper
2 sticks celery, chopped
1 clove garlic

6 med. bell peppers
1/2 stick of butter
2 eggs
1 c. bread crumbs
Salt and pepper to taste

Melt butter in aluminum skillet. Chop each crawfish tail into 4 pieces and season. Add crawfish, eggs, and season mix; saute for 5 minutes. Remove from heat and add bread crumbs to thicken mixture. Par boil cleaned bell peppers in salt water until soft. Fill with crawfish mixture. Sprinkle tops with remaining bread crumbs. Place in casserole; cover bottom of dish in water to prevent sticking and bake in 300 degree oven for 30 to 40 minutes. Serves 6.