Louisiana History (site directory)

The Louisiana Legacy

crawfish (site directory)

Stuffed Crawfish Heads

From the 1997 Louisiana History Booklet of Adri Menard

1/4 cup oil
1/2 cup of flour
2 med. onions, ground
1 lg bell pepper, ground
3/4 cup water
2 tsp salt
1-1/2 tsps red pepper
1-1/2 cups of breadcrumbs
1/4 cup of chopped parsley
1/4 cup chopped green onion tops
4 tbsp of butter
60 cleaned crawfish heads
"fat" and remaining meat from heads

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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