Yield: 8 Servings
Measure | Ingredient |
---|---|
1 quart | Crayfish tails |
5 slices | White bread; toasted |
1 cup | Green onion tops; chopped |
½ cup | Parsley; minced |
1 tablespoon | Garlic; finely minced |
6 tablespoons | Oil |
4 tablespoons | Flour |
1 teaspoon | Red pepper |
Chop crayfish tails into small pieces; put one cup aside to use in gravy.
Soak toast in a Iittle water and crumble. Heat 4 tablespoons oil; add crayfish tails, garlic, parsley, red pepper and half the onions; cook for ten minutes. Add tbe crumbled toast and cook 10 minutes more. Clean and wash crayfish heads; stuff with stuffing. Bake the stuffed heads in a 350 degree oven for about 5 minutes or until they turn red.
Heat remaining oil; add flour and brown. Add tails, onions, three cups water and cook together for 15 minutes on a low heat. When serving add stuffed heads to bisque. Serve over hot rice.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .