Instructions: Chris, man I gotta tell ya, we dont do crawfish bisque too much around here, its just too much trouble, but if you want one, my Gramma has one:

Squish the bread in the milk and set aside.

Chop up the tails real fine, add big onions, bell pepper, oil, butter and fat in a big ole pan and simmer until vegetables are cooked, add bread/milk stuff. Add parsley, garlic, green onions and any other seasoning a good chile head would add at this point. Stuff the heads. Roll em in flour and bake em for a while, dont burn the heads. The flour should turn a little brown. Freeze em if you like.

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