Sorry, no pics. I used John Folse's Bulk recipe, and was happy with it. Alot of basil and thyme seasoning. I used his crawfish bisque sauce recipe yesterday with 40 of the heads, and was very impressed with the way the heads came together with the sauce.

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Posted by Ziggy

Member since Oct 2007

21567 posts

Posted on 4/22/13 at 8:52 pm to Outdoor Chef

No pics?

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Posted by 8thyearsenior

Centennial, CO

Member since Mar 2006

4280 posts

Posted on 4/22/13 at 8:58 pm to Outdoor Chef

If you cleaned and stuffed 280 heads you're a fricking saint.

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Posted by tigeryat

God's Country

Member since Oct 2005

2917 posts

Posted on 4/22/13 at 9:12 pm to Outdoor Chef

I'm impressed!

I have about 100 cleaned heads in my fridge from last weekend that I need to stuff. Tails at Albertson's were too expensive, $17 per pound. I should be able to find some cheaper. What did you pay?

And a tip. Try Minor's Crab Base for your stock. Good stuff!

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Posted by TJG210

New Orleans

Member since Aug 2006

28367 posts

Posted on 4/22/13 at 9:58 pm to Outdoor Chef

Nice, I have a deal with my mom, I'll clean the crawfish/heads, and she will stuff them and make the bisque. Usually by the time I'm done peeling a sack my hands look like they've been put into a sausage press.

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Posted by Oenophile Brah

The Edge of Sanity

Member since Jan 2013

7544 posts

Posted on 4/22/13 at 10:53 pm to Outdoor Chef

Crawfish bisque is one of my favorites. Think I've had Folse's at his last restaurant.

Not sure if anyone has had it at Brigtsen's in NOLA. It is far and away the best I've ever had. I had a bowl this Friday, I actually reserved it when I made my reservation. It goes quickly.
It's so dark. It's freakishly good.

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Posted by Skillet

Member since Aug 2006

108077 posts

Posted on 4/23/13 at 4:31 pm to Outdoor Chef

What is the proper way to eat a bisque head? Spoon to hand to mouth? Or reach in and grab one?