1 lb. Louisiana crawfish tailmeat

10 oz. cream cheese, softened

3 T. grated onion

3 t. Worcestershire sauce

1/4 t. garlic powder

Salt & pepper to taste

3/4 lb. jalapeno peppers

Red & green pepper slices

Pat crawfish tailmeat dry with paper towels and chop. Beat cream cheese until fluffy. Stir in crawfish, onion, Worcestershire, garlic powder, salt and pepper. Cover and chill. Rinse whole peppers and remove stem ends. Cut whole peppers in half lengthwise and remove seeds. (Wear rubber gloves when working with peppers). Stuff pepper haves with crawfish mixture and garnish with additional pepper slices. For added zip, sprinkle with Cajun/ Creole seasoning before garnishing. Makes about 30 appetizers.    

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