Crayfish Bisque

• 8 pounds whole crayfish, cooked
• 1/4 cup bacon drippings
• 1/4 cup butter or margarine
• 1/2 cup all-purpose flour
• 2 cups finely chopped onion
• 1 cup finely chopped celery
• 1/2 cup finely chopped green pepper
• 1 clove garlic, minced
• 4 cups hot water
• 2 (15-ounce) cans tomato sauce with tomato bits
• 1/4 cup chopped fresh parsley
• 2 tablespoons lemon juice
• 2 bay leaves
• 1 teaspoon dried thyme leaves, crushed
• 1 teaspoon salt
• 1/2 teaspoon red pepper
• 8 whole allspice
• 3 cups hot cooked rice

1. Break off crayfish tails, snap in half lengthwise, and lift out meat in one piece; discard tail shells. Snap off large claws (if desired, break claws with nutcracker, and remove bits of meat) and smaller legs; discard. Cut off top of head just behind eyes; discard. Scoop body shell clean, carefully removing and reserving yellow fat; discard intestinal matter. Clean and thoroughly wash 48 body shells, referred to as crayfish heads; set aside. Grind tail meat to yield 3 cups, reserving 1 cup for bisque and remaining 2 cups for Stuffed Crayfish Heads.
2. Melt bacon drippings and butter in a large Dutch oven over medium-low heat; add flour and cook, stirring constantly, 15 minutes or until browned. Add onion, celery, green pepper, and garlic, mixing well. Cover and cook 5 minutes or until tender. Gradually stir in water. Add tomato sauce, parsley, lemon juice, bay leaves, thyme, salt, pepper, and allspice; mix well. Stir in 1 cup crayfish meat and reserved crayfish fat. Cover and bring to a boil. Reduce heat; cover and simmer 1 hour, stirring occasionally. Remove bay leaves and whole allspice.
3. To serve, ladle into individual soup bowls over hot cooked rice, and place 6 Stuffed Crayfish Heads in each bowl.

crayfish, bacon drippings, butter, allpurpose, onion, celery, green pepper, clove garlic, water, tomato sauce, parsley, lemon juice, bay leaves, thyme, salt, red pepper, allspice, rice

Taken from www.myrecipes.com/recipe/crayfish-bisque (may not work)