CRAWFISH BISQUE HEADS
Steps:
- Combine butter, onions, and celery in a heavy iron pot. Let cook in uncovered pot over medium heat, until onions are wilted, stirring constantly. Add crawfish fat and cook slowly for 15 minutes. Season to taste with salt, black pepper, and cayenne. Add beaten eggs and the stale buns. Chop half the crawfish tails. Add chopped crafish tails, green onions, and parsley to the cooked mixture. Stuff crawfish heads with the mixture. Bake. Serve with crawfish stew.
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