Ingredients Jump to Instructions ↓

  1. 2 large onions, finely chopped

  2. 2 bell peppers, finely chopped

  3. 3 ribs celery, finely chopped

  4. 3 pounds crawfish tails, cooked, finely chopped

  5. 3 Tablespoons roux (reserved from Bisque ) Crawfish fat to taste

  6. 1/3 cup chopped green onions

  7. 2 Tablespoons chopped parsley

  8. 2 eggs, slightly beaten

  9. 3 slices stale bread, crumbled Salt and pepper to taste

  10. 75-100 cleaned crawfish heads Flour and oil

Instructions Jump to Ingredients ↑

  1. Instructions While the 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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