CRAWFISH BISQUE WITH STUFFED HEADS

Louisiana’s pot of gold! This stuff is so good! Imagine using the crawfish from a boil to make a silky, flavor packed stock. Then, add the stock to a perfect roux. Yes there’s more…just read on. Stock: 4-5 lbs boiled crawfish 10 cups water Stuffed Crawfish Heads: 50-60 crawfish heads 1 stick salted butter 1 1/2 cup breadcrumbs 1 lb peeled crawfish tails 1 onion 1 bell pepper 2 celery stalks 1 TBS minced garlic 1/4 cup chopped green onions Cajun or Creole seasoning to taste 1 beaten egg 1 lb lump crabmeat (optional) Bisque: 1/2 cup vegetable oil 2/3 cup all purpose flour 1 onion 1 bell pepper 2 celery stalks 1 TBS minced garlic 1/3 cup chopped green onions 1/4 cup tomato paste 8 cups crawfish stock* 1 tsp onion powder 1 tsp garlic powder Cajun or Creole seasoning to taste 1 TBS liquid crab and shrimp boil concentrate Remaining crawfish tails Fresh parsley to garnish Warm, white rice for serving For the printable full recipe and ingredient list: Crawfish Boil