INGREDIENTS
For stuffing the heads
2 pounds crawfish tails peeled
1 ½ cup Yellow Onions minced
½ cup Celery minced including leaves
5 cloves garlic
3 tablespoons parsley minced
3 whole eggs
2 cups seasoned breadcrumbs
1 tablespoon Creole seasoning
Black pepper to taste
About 50 to 60 cleaned crawfish heads
For the bisque
8 cups crawfish stock plus some extra if needed
2 pounds crawfish tails peeled
1 cup vegetable oil
1 cup flour
1 ½ cup Yellow Onions finely chopped
½ cup Celery finely chopped
½ cup bell pepper finely chopped
2 bunches green onions finely sliced
5 cloves garlic finely chopped
¼ to ½ cup Tomato Sauce
½ cup parsley finely chopped
2 tablespoons Creole seasoning plus some for the tails.
Kosher salt and pepper to taste.
Here’s What You Do
To stuff the heads
Set aside about ¼ cup of the crawfish tails.
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