Stuffed Heads Recipe

Free Recipe Stuffed Heads

Recipe Type: Free Recipes

Recipe Preparation: bake

Cooking Ingredients for Stuffed Heads Recipe

15 lb Whole crawfish (peel em and
-devein em)
Couple of onions, chopped up
A little bell pepper chopped
A celery stick, chopped
1/2 c Vegetable oil
Stick of butter
30 Cleaned heads (suck em
-first) (up to 40)
Some crawfish fat (if you
-don t got it forget it,
-just don t rinse the tails)
5 sl Toast (cut the crusts off)
1/2 c Evaporated milk
Fresh chopped parsley
Garlic
Green onions

Stuffed Heads Preparation

Chris, man I gotta tell ya, we don”t do crawfish bisque too much around here, it”s just too much trouble, but if you want one, my Gramma has one: Squish the bread in the milk and set aside. Chop up the tails real fine, add big onions, bell pepper, oil, butter and fat in a big ole pan and simmer until vegetables are cooked, add bread/milk stuff. Add parsley, garlic, green onions and any other seasoning a good chile head would add at this point. Stuff the heads. Roll ”em in flour and bake em for a while, don”t burn the heads. The flour should turn a little brown. Freeze em if you like. Posted to CHILE-HEADS DIGEST V3 #267 by Gary Johnson <gjohnso@mailhost.tcs.tulane.edu> on Mar 18, 1997

Cooking Temperature:

Recipe Serves: 1

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