Recipe - Stuffed Heads

15 pound Whole crawfish (peel 'em and
devein 'em)
Couple of onions, chopped up
A little bell pepper chopped
A celery stick, chopped
One half cup Vegetable oil
Stick of butter
30 Cleaned heads (suck 'em
first) (up to 40)
Some crawfish fat (if you
don't got it forget it,
just don't rinse the tails)
5 sl Toast (cut the crusts off)
One half cup Evaporated milk
Fresh chopped parsley
Garlic
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 CHILEHEADS DIGEST V3 #267 by Gary
Johnson gjohnso@mailhost.tcs.tulane.edu on Mar 18, 1997