Ingredients

Stuffing:
2 lbs. crawfish tails
2 lg. onions
1/2 lg. green pepper
1/2 C. crawfish fat (optional)
3 ribs celery
1 bunch green onions
1 Tbsp. red pepper
1 Tbsp. salt
2-3 eggs
50 cleaned crawfish heads
Bread crumbs (to make the proper
consistency, one loaf of French
bread, frozen and then grated)
Bisque:
3/4 C. flour
1 C. oil
2 cloves garlic, minced
1 lg. onion, chopped
1/2 green pepper, chopped
2 ribs celery, chopped
1/4 C. tomato paste
1-2 lbs. crawfish tails
2 qts. water
Salt & cayenne pepper to taste
Green onion tops & parsley for garnish

Cooking Instructions

Stuffing:
Chop first six ingredients very fine in food processor. Mix together well. Add red pepper and salt. Add beaten eggs and bread crumbs and mix well. Stuff heads and bake at 375 degrees for 20 minutes.
Bisque:
Make a roux with flour and oil. When roux is brown, add garlic, onion, green pepper and celery. Add tomato paste, then seasonings and water. Let mixture come to boil. Lower heat and simmer for a while, 20 to 30 minutes. Add crawfish tails and baked heads. Simmer another 20 minutes. Right before serving, add onion tops and parsley. Serve over cooked rice.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: