A French Quarter balcony, spied last year. We’ll be back in just over a week — can’t wait.
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recipe after the jump
Shrimp & Crab Stuffing courtesy of my dad
This is utterly delicious stuffed into bell peppers and baked, but can be terribly rich with so much butter. Feel free to use less if the amount in the recipe scares you.
1 stick butter
1/2 cup olive oil
1 large Spanish onion, finely chopped
1 large bell pepper, finely chopped
2 ribs celery, finely chopped
2 cloves garlic, minced
2 pounds shrimp-coarsely ground
1 pound lump crab meat
seasoned bread crumbs
Cajun seasoning, to taste
Heat butter and olive oil in a large pot. When foam begins to subside, add onions, celery, and garlic and cook until wilted.
Add shrimp and cook for a few minutes, until just turning pink.
Add crab meat and cook for 2 minutes.
Add chicken broth until level is about even with top of mixture. Remove from fire and quickly whisk in the two eggs.
Add the bread crumbs until desired consistency is reached â€“ moist, but not watery.
You can then stuff this into bell peppers, mushrooms or filo shells and top with bread crumbs before baking or simply bake as a casserole topped with bread crumbs.