Stuffed heads

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

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