Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 15 pounds | Whole crawfish (peel 'em and devein 'em) |
| \N \N | Couple of onions, chopped up |
| \N \N | A little bell pepper chopped |
| \N \N | A celery stick, chopped |
| ½ cup | Vegetable oil |
| \N \N | Stick of butter |
| 30 \N | Cleaned heads (suck 'em first) (up to 40) |
| \N \N | Some crawfish fat (if you don't got it forget it, just don't rinse the tails) |
| 5 slices | Toast (cut the crusts off) |
| ½ cup | Evaporated milk |
| \N \N | Fresh chopped parsley |
| \N \N | Garlic |
| \N \N | Green onions |
Chris, man I gotta tell ya, we don't do crawfish bisque too much around here, it's just too much trouble, but if you want one, my Gramma has one: Squish the bread in the milk and set aside.
Chop up the tails real fine, add big onions, bell pepper, oil, butter and fat in a big ole pan and simmer until vegetables are cooked, add bread/milk stuff. Add parsley, garlic, green onions and any other seasoning a good chile head would add at this point. Stuff the heads. Roll 'em in flour and bake em for a while, don't burn the heads. The flour should turn a little brown. Freeze em if you like. Posted to CHILE-HEADS DIGEST V3 #267 by Gary Johnson <gjohnso@...> on Mar 18, 1997