| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Soup |
8 |
Servings |
INGREDIENTS
| 1 |
qt |
Crayfish tails |
| 5 |
sl |
White bread; toasted |
| 1 |
c |
Green onion tops; chopped |
| 1/2 |
c |
Parsley; minced |
| 1 |
tb |
Garlic; finely minced |
| 6 |
tb |
Oil |
| 4 |
tb |
Flour |
| 1 |
ts |
Red pepper |
INSTRUCTIONS
Chop crayfish tails into small pieces; put one cup aside to use in gravy.
Soak toast in a Iittle water and crumble. Heat 4 tablespoons oil; add
crayfish tails, garlic, parsley, red pepper and half the onions; cook for
ten minutes. Add tbe crumbled toast and cook 10 minutes more. Clean and
wash crayfish heads; stuff with stuffing. Bake the stuffed heads in a 350
degree oven for about 5 minutes or until they turn red.
Heat remaining oil; add flour and brown. Add tails, onions, three cups
water and cook together for 15 minutes on a low heat. When serving add
stuffed heads to bisque. Serve over hot rice.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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