Crawfish Bisque

• about 50 cleaned crawfish heads
• 4 Tbsp. cooking oil
• 1 large onion, chopped
• 2 c. soaked, drained stale bread
• salt and pepper to taste
• 1/2 c. chopped green pepper
• 1 Tbsp. Worcestershire sauce
• 1 qt. crawfish tails
• 1 clove garlic
• 1/2 c. diced celery
• 2 Tbsp. chopped parsley
• 1/4 tsp. red pepper
• 2 eggs

1. Heat cooking oil in a large iron skillet.
2. Add chopped garlic, onion, celery, green pepper and parsley; cook until soft.
3. Add cleaned crawfish tails, bread, eggs, salt, pepper and sauce.
4. Cook about 15 minutes, stirring constantly to prevent sticking.
5. Allow to become cool enough to handle and stuff into the cleaned crawfish heads.
6. Roll in flour and brown.
7. Make a roux of 3 tablespoons flour.
8. Add 1 quart water and drop browned, stuffed heads into the gravy as they become browned.
9. Place on low heat and allow to simmer for about 30 minutes.
10. Serve over rice.

cooking oil, onion, bread, salt, green pepper, worcestershire sauce, crawfish tails, clove garlic, celery, parsley, red pepper, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=304277 (may not work)