Crawfish heads for bisque

Lots of grocery stores. They're outrageously priced. May as well get a few pounds boiled and do it thst way.

Called around. Other than Tony's, Mathernes on Blubonnett was the only place. Picked Mathernes due to location.


Used 2lbs of Louisiana tails , one large onion , one celery, one green bell pepper and 3 ties garlic. I pulped it all in the processor. Added two eggs , cracked black , sea salt , a little tarragon and bread crumbs until I thought it looked right. Stuffed approx 100 heads and baked on 350 for 45 minutes, then let sit/cool for two hours.
Made a 1 and 1/3 cup roux. Semi dark. Added two cups chopped onion, one cup red bell pepper , two celery , one can of rotel and 4 bay leaves. Cooked down for 45 minutes. Added half gallon of stock. Added heads. Cooked 30 min. Added two lbs of tails and fat, cup of sherry, two table spoons of lemon. Added two table spoons of garlic , chopped green onions and parsley at the end and cooked another 20 minutes. It's pretty damn good. Like old Boudreaux or Landry woman good. Will figure out the pic thing and try to post. Pan fried some catfish and served over instead of rice.