2) chop fresh seasoning: bell peppers (red, orange, yellow, and green), onions (yellow, white, and green), garlic, parsley, and celery .
3) clean, and peel crawfish (remove EVERYTHING from the head. Devein tail meat) .
4) chop tail meat. If desired, leave some whole to add to bisque.
5) start bisque by bringing a pot of water to boil. Add fresh seasoning, and spices (salt, pepper, garlic powder, onion powder, bay leaves).
Add roux. Cook on low until stuffed heads are added.
6) in a separate pot, combine chopped tail meat, fresh seasoning, spices to taste(salt....powder crawfish boil, cayenne pepper, liquid crab boil...just a little, garlic powder, onion powder, and ground bay leaves).
Cover with water, and bring to a boil...until done.
7) add bread crumbs (enough to suck up the juice, and hold together the ingredients
a moist stuffing).
8) stuff heads with stuffing...I use my thumb, and pointer fingers to hold open the head while stuffing it.
9) in a skillet, heat cooking oil (enough to cover the stuffed heads).
10) roll stuffed heads in flour. Fry in skillet of hot cooking oil until flour is cooked...brown(this prevent the stuffing from coming out of head once added to pot of bisque).
11) drain 12) sauté whole tails with spices, and fresh seasoning (if being used) 13) add stuffed heads, and sautéed tails (including the fresh seasoning) to pot. (I add leftover stuffing mix also) 14) cook on medium heat until bisque reaches your desired consistency. 15)
ENJOY over rice, with fried fish, and a side of potato salad....my ENTIRE family does.😋😋 **
