Crawfish Bisque from start to finish in pictures

That's just how we make it too.
I'd be interested to see if you have a trick for cleaning the heads, that's always the worst part.

I know that is a hellova lotta work. Nicely done.

Ho lee fook that looks incredible

You have put in some work and the results looks fab! Congrats on a job well done!

STUFFED CRAWFISH HEADS:
1 stick (1/4 pound) butter
2 cups chopped onions
1/2 cup chopped bell peppers
1 cup chopped celery
1 tablespoon salt
2 pounds peeled crawfish tails, chopped
2 tablespoons chopped garlic from boil
1 1/2 cups dried fine bread crumbs
2 tablespoons chopped parsley
50 to 60 crawfish heads
Flour, for dredging
BISQUE:
3/4 cup vegetable oil
1 cup flour
3 cups chopped onions
1/2 cup chopped bell peppers
1 cup chopped celery
1 pounds peeled crawfish tails
1lb Lump crabmeat
crawfish stock (good chicken stock will do)
50 to 60 stuffed crawfish heads
1/4 cup chopped green onions
1/4 cup parsley
DIRECTIONS
Clean the head section, using your index finger to remove cartilage and membranes. Pinch off the claws and save the good ones. Boil the cleaned heads and tail shells for stock. Remove the cleaned shells and place soak in cool water for 15 minutes. Drain and pat dry. Set aside.
Strain stock and set aside.

Mix all stuffing veggies and chopped tails. Beat 3 eggs and combine with mixture. Season well. Add just enough bread crumbs to where the mixture holds together.

Preheat the oven to 350ºF.

Stuff each head. Reserve any remaining stuffing mixture for chicken stuffing. Dredge the heads in flour and place on a baking sheet. Bake for 25 minutes and place aside to cool

Make a dark roux baw. We ain't eatin none of that light junk.

Add the onions, bell peppers, celery. Cook, stirring often, 6 to 7 minutes, or until the vegetables are soft. Add the garlic and stir until you can smell it good. Add the WARMED crawfish stock and bring to a boil. Simmer over medium heat, uncovered, for about 1 hour 15 minutes. Add the crawfish tails and cook for another 30 minutes. Add the stuffed crawfish heads, and cook, stirring occasionally, for 15 minutes. Add the crab meat, green onions and parsley. Simmer another 5-10 minutes.
EAT DAT

ETA: I don't measure ANYTHING other than water and rice.

Oh frick yeah, that looks amazing.

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Do you just pick the stuffing out of the heads while you sip the soup?

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I do, but also the stuffing kinda melts(?) as it sits in the liquid. You can sorta pick at it with your spoon and get it to fall into the soup. Eliminates the need for bread with the soup.

Nice

I’ll never turn down bread

Looks amazing! One of my favorite dishes but I've only made it once.