Over 370 recipes from 122 Louisiana chefs, restaurants and bed and breakfast inns found in 56 cities and towns all over the state. Included are restaurants owned by world-famous TV chef Emeril Lagasse, nationally known chef and author Paul Prudhomme and Louisiana's only two French master chefs, Michel Marcais and Rene Bajeaux.
This is a favorite of our customers and is usually prepared by Bettie Nelson, who has worked for Morel’s for many years.
Stuffs 10 bell pepper halves
5 bell peppers, halved, seeds removed
4 ounces butter
6 ounces onions, minced
4 ounces celery, minced
4 ounces bell pepper, minced
1 clove garlic, minced
1 pound shrimp (or crawfish)
1/4 teaspoon pepper
1 teaspoon salt
1/4 teaspoon cayenne pepper
Dash Tabasco hot sauce
1 teaspoon Worcestershire sauce
3 ounces green onions, chopped
1/2 cup fresh parsley
1/3 cup Italian breadcrumbs
2 cups plain breadcrumbs
Chicken broth
Blanch bell pepper halves in boiling water for 5 minutes.
Melt butter. Add onions, celery, bell pepper. Saute until translucent. Add next 8 ingredients. Cook 10 minutes. Remove from heat.
Add breadcrumbs. Add small amount of chicken broth if mixture appears dry. Stuff into blanched bell pepper halves.
Warm in microwave before serving.
Source: LMOREL’ S
210 Morrison Parkway New Roads, LA 70760
Georgia and Henry “Buddy” Morel, Owners
The restaurant, located over the lake along the edge of Morrison Parkway, is across the parkway to the rear of Morel Inn, a 10-room inn facing West Main Street in downtown historic New Roads on False River The Morels also sell antiques, accessories and architectural pieces at the restaurant.
The restaurant is open seven days a week and offers customers a choice of grilled dishes, fried seafood baskets, a variety of salads, a number of freshly made specials each day and several desserts. Some of the most popular specials are an appetizer of fried shrimp on fried eggplant rounds topped with a remoulade sauce; grilled red snapper filet finished with Louisiana jumbo lump crabmeat and a lemon butter sauce on braised spinach and fried or boiled shrimp salad.
