Crawfish Bisque

• 2 onions
• 1 clove garlic
• 1/2 bell pepper
• 1 egg
• 1/3 c. butter
• salt, black pepper, red pepper
• 2 lb. peeled crawfish, ground
• flour
• 1 stalk celery
• 1/2 c. green onions
• 1 c. bread crumbs
• 1 tsp. Worcestershire sauce
• 1/3 c. parsley
• 1/2 c. milk
• cleaned crawfish heads

1. Grind celery, onions, bell pepper, garlic and parsley.
2. Simmer in melted butter until wilted.
3. Add ground-up crawfish tails and green onions.
4. Simmer 1 minute.
5. Stir in seasonings, milk, eggs and bread crumbs.
6. Use milk, if needed, to bring mixture to consistency for handling.
7. Stuff heads; roll in flour and bake at 375u0b0 for 20 minutes.

onions, clove garlic, bell pepper, egg, butter, salt, peeled crawfish, flour, celery, green onions, bread crumbs, worcestershire sauce, parsley, milk, crawfish heads

Taken from www.cookbooks.com/Recipe-Details.aspx?id=401266 (may not work)