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1
Making the bisque: Use 1 sack crawfish (about 40 lbs) and scald in almost boiling water for 15 minutes.
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2
Drain and peel crawfish and save the crawfish fat in a separate bowl.
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3
Clean about 200 heads and reserve for later to stuff.
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4
To make soup, grind the onions, four of the green onions, celery, bell pepper, garlic, and parsley.
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5
Make a roux with the oil and flour and stir until browned, slightly darker than a blond color, then add the ground seasonings and cook on low heat until onions are translucent, or about 20 minutes.
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6
Add the tomato paste, crawfish fat, stir well, and continue to saute on low heat for another 20 minutes.
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7
Add the hot seafood stock, whisking in to smooth consistency, and bring to a boil, then reduce heat to a low simmer.
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8
Add the ground crawfish tails, then add the brandy and cream, stirring well.
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9
Then add the baked crawfish heads (see below), stirring gently.
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10
Then simmer on low heat for 20 more minutes, stirring gently every so often.
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11
Season to taste with the salt and cayenne pepper, and then garnish with the remaining two green onions, chopped.
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12
(If making crawfish balls instead, add them to the bowls just before service.)
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13
To make the stuffed crawfish heads: Grind onions, celery, bell pepper, garlic, and parsley.
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14
Saute crawfish tails and ground seasonings in hot oil then cool.
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15
Add the crawfish fat and eggs then mix in the breadcrumbs, salt, and pepper.
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16
Stuff the reserved and cleaned crawfish heads.
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17
Dip the stuffed section of the heads in flour and place on a cookie sheet and bake for 20 minutes in a 400 degrees F oven.
