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125 cleaned heads
4 lb. clean crawfish tails
8 large onions, chopped
8 or 10 ribs celery, chopped
1 large bell pepper, chopped
1 bunch green onions, chopped
1 1/4 c. parsley
3 cartons crawfish fat
2 cooking spoons flour
3/4 c. cooking oil
4 or 5 c. toast crumbs
salt, black pepper and red
1 egg, beaten
1/2 c. cooking oil

Dressing: Saute about 2/3 of onions, celery and bell
pepper in the 1/2 cup cooking oil (add more oil if necessary).
Add 3 pounds crawfish tails which have been chopped very fine
or put through a blender. (If blender method is used, use low
speed and empty after each addition. If you keep filling the
blender, the crawfish will become mushy.) Next, add 1 carton of
crawfish fat, 2/3 bunch green onions, 1/2 cup parsley, egg,
seasoning and about 1 1/2 cups toast crumbs. (Enough for the
right consistency to stuff the heads.) Cook at least 1/2 hour
on low fire. Use own judgment as to whether or not to add
water. May be necessary to add a little to keep from sticking
to pan. Cool dressing and when cool, stuff heads. Roll heads
in bowl of toast crumbs and place on baking sheet. Bake about
5 to 10 minutes at 350 degrees to 400 degrees.
Bisque: Make a roux with the flour and 3/4 cup cooking
oil. (More roux may be needed, depending upon how thick you
want your bisque, but it's best to wait until all ingredients
have been added and the bisque has cooked awhile and then, if
needed make another roux in a separate pan and add to bisque).
Now, add all remaining onions, bell pepper and celery and
smother, adding a little water at a time. When all ingredients
are very wilted, add water to desired thickness (it will of
course get thicker as it cooks). This amount of roux should
make about a 5 to 6 quart Dutch oven* of bisque.
Cook about 3/4 hour, then add the 2 remaining cartons of
fat, the other pound of crawfish tails (whole), and the remain-
ing green onions, parsley and other seasoning. Add 1 1/2 cups
toast crumbs and continue cooking for at least another 3/4
hour. (The toast crumbs thicken the bisque so don't determine
if the consistency is correct until they have cooked down
awhile. Then, either add more toast crumbs or make another
roux if you desire it thicker.) Add crawfish heads about 1/2
hour before serving. Serve over rice or with Melba toast.
*You should cook it in a larger pot because it will be
too much for this size when the heads are added. Also depend-
ing upon your roux, it may make more.

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