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Crawfish Bisque - Baked Stuffed Crawfish Heads

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Ingredients

  • 2 medium onions chopped
  • 1 large bell pepper chopped
  • 1/4 cup cooking oil
  • 1/2 cup flour
  • 3/4 cup water
  • 2 teaspoons salt
  • 1 1/2 teaspoons red pepper
  • 1 1/2 cups bread crumbs
  • 1/4 cup parsley finely chopped
  • 1/4 cup onion tops finely chopped
  • 1/2 stick butter optional
  • flour

Details

Servings 1

Preparation

Step 1

This is a continuation of the Crawfish Bisque recipe:

After parboiling crawfish as described in the Crawfish Bisque recipe and separating tails from heads, remove eyes and wash heads of crawfish well. Grind the crawfish tails remaining from the parboil. Make a golden brown roux with cooking oil and flour. Add onions and bell pepper and cook until soft. Add ground crawfish tails and other half of fat and simmer for 15 minutes. Add water, salt, and pepper. Then add bread crumbs, parsley, and onion tops, and 1/2 stick of butter if desired. Fill each head with stuffing, roll in flour, and bake 15 minutes in moderate oven. Add to crawfish bisque when ready to serve.

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