Stuffed Crawfish Heads Recipe
Servings: 1
Ingredients
- 2 lrg onions finely minced
- 2 x bell peppers finely minced
- 3 x celery ribs finely minced
- 3 lb crawfish tails cooked, and
- Â Â finely minced
- 3 Tbsp. roux reserved from Crawfish Bisque (see recipe)
- Â Â Crawfish fat to taste
- 1/3 c. minced green onions
- 2 Tbsp. minced parsley
- 2 x Large eggs slightly beaten
- 3 slc stale bread crumbled
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 75 x crawfish heads - (to 100) cleaned
- Â Â Flour as needed
- Â Â Oil for frying
Directions
- While the Crawfish Bisque is simmering, prepare heads. Cook onions, bell peppers, and celery in roux till transparent. Add in crawfish fat, tails, and green onions. Cook 15 min on low heat, stirring occasionally. Add in parsley, Large eggs, bread crumbs; mix thoroughly.
- Cold and stuff heads of crawfish with this dressing. Roll stuffed heads in flour, and fry in oil till golden. Add in to the Bisque.
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