Crawfish Bisque with Stuffed Heads

FB: Cajun Recipes

Tammy Nugent

½ cup oil

½ cup flour

2 large onions , finely chopped

1 bell peppers, finely chopped

2 stalks celery, finely chopped

1 bay leaf

¼ lemon, sliced

1-½ quart water

3 teaspoons Beazell’s Cajun Seasoning

1 pound crawfish tails, cooked with fat

⅔ cup chopped green onions

2 tablespoons parsley, chopped

subheading: Stuffed crawfish heads:

1 large onions, finely chopped

1 bell peppers, finely chopped

1 stalk of celery, finely chopped

1 tablespoon roux

Crawfish fat, to taste

1 lb. crawfish tails, cooked, and finely chopped

2 Tbsp. green onions, chopped

1 Tbsp. parsley, chopped

1 egg, slightly beaten

1 slice of stale bread, crumbled

Beazell’s Cajun Seasoning, to taste

35 cleaned crawfish heads

Dry bread crumbs, if needed

Directions at facebook.com

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