Crawfish Bisque (Stuffing)

Ingredients

3 pounds of peeled crawfish tails

1 cup of finely diced onion

1/2 cup of finely diced celery

1 tablespoon of Tony Chachere’s seasoning, Lemoine’s or your favorite Cajun/Creole seasoning

1 tablespoon of granulated garlic

1 heaping tablespoon of dried parsley flakes

2 eggs

1 cup of bread crumbs

Directions

Note 1: Reserve 1 cup of crawfish tails, (to be used in the bisque gravy later.)

Note 2: After grounding the crawfish tails, reserve cup of ground crawfish tails, (to be used in the bisque gravy later.)

Note 3: You will need about 100 crawfish heads/shells cleaned in advance. Of course, you may run out of stuffing before you stuff all of the heads simply because the size of the crawfish shell will be a factor on how may you will stuff.

1. Ground up the crawfish tails in a food processor. (You may need to batch the tails one pound at a time.)
2. After reserving the 1 cup of ground crawfish tails, place the remaining ground crawfish tails in a large bowl.
3. Add the rest of the ingredients, then, using your hands, mix thoroughly.
4. Now, grab a little of the stuffing and thoroughly pack a cleaned crawfish head. Continue repeating this step until you run out of stuffing.
5. Refrigerate the stuffed heads until you are ready to add them to the bisque gravy. Or, store the heads in a sealed container in your freezer if you will make your bisque at a later date.