Crawfish Bisque With Stuffed "Heads" ( a labor of love) lol

This is a dish from my childhood. I remember Mom and aunts spending pretty much the whole day stuffing heads and cooking the "gravy" for a huge family feast. When Mom passed, I made sure to save her recipes.. This one brings back good memories for me!

I don't measure exactly, but I make it the way I was shown by Mom.

I saved a few heads from my last crawdad boil. 

Boiled the shells (midsections with heads) in water with baking soda added...this cleans the shells. 

rinse and drain well..

Prepared the stuffing...
Crawfish tail meat, scallions, onion, celery, garlic, eggs, peppers, parsley, seasoned bread crumbs, tomato, and pet milk...

I grind everything, blend in the eggs and add the milk til the stuffing holds together well..

Stuff the cleaned shells...

Dip the stuffing side of the heads in flour and fry in butter to "set" the stuffing...

Make the "gravy" for the heads.
Start by making a dark roux...

Add peppers, onions, scallions, celery, garlic...
cook til tender.

Add crawfish stock, shrimp stock or chicken stock, salt and cayenne pepper to taste, you can add cajun seasoning or liquid crab boil to taste too...

Add crawfish tails and let it heat through..

Stir in fresh parsley and chopped scallions and add the stuffed heads to heat...

Serve with rice! 

Clip the shells on the side of your bowl as you eat em. lol

This is one of my favorite dishes of all time. Not only is it comforting, it reminds me of good times growing up and how special my mom was.

Hope everyone is having a great new year so far! I know winter has hit some of you hard. Keep safe and warm!

Thanks for stopping by..