Make a roux with oil and flour, add onions and bellpepper. Cook until soft. Grind
meat from crawfish tails and add to onion mixture. Add remaining crafish "fat" and
simmer for 15 minutes.
Add water, salt, pepper, bread crumbs, parsley, green onion tops, and butter; mix well.
Fill each head with stuffing, roll in flour and bake at 350 degrees for 15 minutes.
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