Crawfish heads

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Looking for cleaned heads for a bisque and all my regular places(Tony's , Heads & Tails) are out. TIA

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Damn, I just threw out an almost full gallon freezer bag of them that I had cleaned to use for bisque and they were what was left over and I needed the freezer space. They were the large Bell River heads too and they hold a good bit of stuffing.

I have a recipe for seafood boullettes from a coworker from New Orleans' grandmother..

Creole Seafood Meatballs and Sauce

1 lb Louisiana crawfish
1 lb of shrimp
Clean and devein shrimp, set aside/reserve a handful of whole peeled and deveined shrimp

Using shrimp shells, make 3-4 cups of Shrimp Stock:
4 cups water
1 teaspoon of Zatarain’s crab boil
1/2 bell pepper
Stalk of celery
Onion
Garlic

In a food processor, Pulse the shrimp and crawfish tails to slightly chop and blend.
Reserve a handful of the chopped crawfish and shrimp mixture and set aside.

Put remaining chopped shrimp and crawfish in a mixing bowl.

Add:
2 tbsp chopped Fresh Parsley
1 Small-Med Onion
4 pods Garlic
1 stalk Celery
1/2 Bell pepper
1 egg beaten
Salt
Black pepper
Red pepper
Garlic powder
Homemade Breadcrumbs

For the Homemade Breadcrumbs:
3 slices of honey wheat bread
1 Tbsp. of Parmesan cheese
In a food processor, chop into breadcrumbs

Form the crawfish and shrimp mixture into meatballs.
Dust meatballs with a little flour.
Bake at 350 for 15 minutes

For the Gravy:
3/4 stick of butter
Heaping Tbsp of flour
1/2 Chopped onion
Garlic
Parsley
3 Bay leaves
Thyme
Sauté til al dente
Add the reserved, chopped crawfish and shrimp mixture
1 Small bottle of Hunts ketchup
1 Tbsp. tomato paste
Slowly add your prepared shrimp stock
Cook about 30 mins on low

Add meatballs and reserved raw shrimp into gravy Cook on low for 10 more minutes until whole shrimp are cooked

Serve on top of Linguine or Angel Hair Pasta

Try heads and tails seafood.