re: Motorboat's Crawfish Bisque Thread--Picture Heavy

Looks good! Your recipe is very different from my family recipe. We overstuff the heads (no frying or baking), then put them in the bisque base that is just tomato sauce & paste and water (plus some seasoning like Tony's). The stuffing that falls out gives the bisque its flavor and very thick consistency. Usually stuff 300-400 heads. Much easier to buy the cleaned heads, which come in bags of around 125 heads for $8-10. Here's how ours looks:



Crawfish bisque is one of those dishes that has so many variations that can be drastically different, but I bet there's not a single one that doesn't taste great. If I had to choose a last meal, I think bisque would be it. It is also one of those dishes that carries lots of family memories - I can just picture my mom and grandmother stuffing heads back when I was a kid. Now that my mom's fingers are majorly arthritic, I've taken over as the official bisque maker for my family. We last had it for Thanksgiving.

ETA: I've never tried the ziploc bag method of stuffing the heads. We've always just shoved it in the heads by hand or with a butter knife. I'll have to give your method a try!