Recipe for Stuffed Crawfish Heads

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Yield:

Ingredients:

Amount	Ingredient
2 lrg	onions finely chopped
2 x	bell peppers finely chopped
3 x	celery ribs finely chopped
3 lb	crawfish tails cooked, and
	finely chopped
3 tbl	roux reserved from Crawfish Bisque (see recipe)
	Crawfish fat to taste
1/3 cup	chopped green onions
2 tbl	chopped parsley
2 x	eggs slightly beaten
3 slc	stale bread crumbled
	Salt to taste
	Freshly-ground black pepper to taste
75 x	crawfish heads - (to 100) cleaned
	Flour as needed

Instructions:

Instructions: While the Crawfish Bisque is simmering, prepare heads. Cook onions, bell peppers, and celery in roux until transparent. Add crawfish fat, tails, and green onions. Cook 15 minutes on low heat, stirring occasionally. Add parsley, eggs, bread crumbs; mix thoroughly.

Cool and stuff heads of crawfish with this dressing. Roll stuffed heads in flour, and fry in oil until golden brown. Add to the Bisque.

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