Preparation / Directions:
Use 20 lb. live crawfish, or 3 lbs crawfish tails, 60 cleaned crawfish heads. Pick over the crawfish to remove any dead ones. Purge. Pour boiling water over live crawfish and let stand for about 5 min. until they turn red. Separate heads from the tails. If fat is used, remove from each head at this time and place in separate dish. Select 60 of the largest heads, clean out thoroughly, remove eyes, wash and boil a few minutes. Let stand in water until ready to use.
To prepare Bisque: Make golden roux by cooking flour and oil together, slowly stirring constantly. Add onions, bell pepper and celery. Cook until onions are transparent, stirring frequently.
Add crawfish tails and fat. Cook on low heat for about 20 min. Stir occasionally. Gradually add the boiling water, salt and pepper. Cook for 20 min. Add garlic, onion tops and parsley. Just before serving, add the stuffed and baked crawfish heads. Serve in soup plates with fluffy steamed rice, croutons or garlic bread.
To prepare Stuffing for heads: Before starting to stuff heads, remove from water and let drip dry. Have bread crumbs ready. Grind onions, pepper and tails in a separate dish. Make a golden brown roux. Add onions and bell pepper and cook until onions are transparent.
Add ground tails and fat. Let simmer for 15 min. Add water, salt, pepper, bread crumbs, parsley, garlic and onion tops. Add 1/2 block melted butter if desired. Mix thoroughly. Stuff each head, roll in flour, place in baking pan side by side with stuffed side up. Bake 15 min. in 375F oven. Add to bisque just before serving.