Yield: 8 Servings
|1 quart||Crayfish tails|
|5 slices||White bread; toasted|
|1 cup||Green onion tops; chopped|
|½ cup||Parsley; minced|
|1 tablespoon||Garlic; finely minced|
|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, .