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The foundation of this étouffée-like dish is a brown roux that lends a deep, nutty flavor. The gravy pairs well with the Grits Dressing, biscuits, and turkey.
- 1 pound thick-sliced smoked bacon, cut into 1/2' pieces
- 6 tablespoons all-purpose flour
- 1/2 cup each finely chopped onion, green bell pepper, and celery
- 1/4 cup seeded, finely chopped jalapeños
- 3 tablespoons finely chopped garlic
- 3 cups low-salt chicken broth of shrimp stock
- 1 pound peeled crawfish tails or coarsely chopped peeled shrimp
- Kosher salt, freshly ground pepper
- Cayenne pepper (optional)
- 1/2 cup chopped scallions
Cook bacon in a cast-iron or other large heavy skillet over medium heat until fat is rendered and bacon is crisp, about 12 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour drippings into a small bowl; return 6 tablespoons to the same skillet set over medium heat. Whisk flour into drippings, reduce to heat to low, and cook, whisking constantly, until roux is one shade darker than peanut butter, about 10 minutes.
Add onion, pepper, celery, jalapeños, and garlic; cook, stirring frequently, until onion is soft, about 20 minutes. Increase heat to medium-high; stir in reserved baconm spice mix, then broth. Simmer, stirring often, until thickened and flavors meld, 20–25 minutes.
Stir in crawfish. Simmer until the tails curl, about 3 minutes. Season with salt, pepper, and cayenne, if desired. Garnish with scallions.
Nutritional Content1/2 cup contains: Calories (kcal) 169.8 %Calories from Fat 64.8 Fat (g) 12.2 Saturated Fat (g) 4.4 Cholesterol (mg) 66.3 Carbohydrates (g) 2.7 Dietary Fiber (g) 0.5 Total Sugars (g) 1.0 Net Carbs (g) 2.2 Protein (g) 11.7 Sodium (mg) 466.7Reviews Section
Cajun Crawfish Bisque
Crawfish Bisque. it's probably at the top of the list when you talk about Cajun treats. Although it may seem like it, not every Cajun dish is a fête , but making Crawfish bisque is traditionally a family affair. Normally prepared towards the end of crawfish season to use up all the leftover crawfish meat, it's not unusual to see family gatherings where many participate in the preparation.
Delicious Cajun Crawfish Bisque
This post is not sponsored, but you will find affiliate links on this page. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.
It's not as complicated as it may appear, but stuffing all those crawfish heads does get pretty time consuming and labor intensive. That's a great excuse to get the generations together and everybody pitch in. who knows, I bet this is the way many Cajun folklore has been passed down through the generations. Let’s take a look at Sweet Daddy D’s Cajun Crawfish Bisque . no-angst, delicious and very special.
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Where did Crawfish Etouffee Come From?
Crawfish is a unique ambassador of Louisiana and c rawfish tail meat is ubiquitous in our culinary culture. You haven't experienced the best of South Louisiana until you've had some crawfish. These little crustaceans that resemble tiny lobsters produce sweet tail meat that is the delight and star in many Cajun and Creole creations and is the protein of choice in too many dishes to name. Crawfish season in Louisiana is generally from late January through mid-July. The availability and price of live crawfish is largely dependent on weather and rain amounts, but thanks to the entrepreneurial spirit, frozen tails are available year-round in groceries and seafood markets and even online.
The origins of Crawfish Etouffee have been traced to the Hebert Hotel in the 1920s in Breaux Bridge, Louisiana, the Crawfish Capital of the World. The hotel's proprietor, Mrs. Charles Hebert (that's pronounced "A-bear"), created a recipe using crawfish tails, crawfish fat, onions and pepper, although she did not call it Crawfish Etouffee. After the Hebert Hotel closed, some time passed until Mrs. Hebert's daughters shared the recipe with Aline Guidry Champagne who went on to open the RendezVous Cafe in Breaux Bridge. Aline, looking for a different way to prepare crawfish, would make the dish for herself until it got the attention of some customers also seeking something different. Nearly 20 years after its creation at the Hebert Hotel the dish, finally named Crawfish Etouffee by Aline, achieved overnight success. The rest, as they say, is history, cher.
Etouffee is not the same thing as gumbo . Gumbo is like a soup and often contains more than one protein. Like an etouffee, gumbo usually starts with a dark roux and has many of the same vegetables and spices as Etouffee, but uses much more stock to make it a soup. You will add some rice to the gumbo bowl, but you'll ladle Etouffee on top of rice.
Mrs. Hebert, Aline and the RendezVous Cafe are long gone, but over all these years, Crawfish Etouffee has become one of the most popular ways to enjoy crawfish. It should be no surprise that like any cuisine with such deep and historic roots, there is no one common recipe accepted by Cajun or Creole cooks for thier iconic dishes. Crawfish Etouffee is certainly no exception, as every chef and cook has their own recipe and ways to make it and will argue endlessly that there's is the best way.
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- Author: Kim Seghers
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 Servings 1 x
These Crawfish Balls are chock full of crawfish and deep fried to a golden brown perfection. They taste delicious and are spicy and flavorful.
- 1 pound cooked, peeled, & thawed crawfish tails or shrimp
- 1 1/2 cup Italian bread crumbs
- 4 cloves garlic, crushed
- 1 large onion, chopped
- 2 eggs
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh squeezed lemon juice
- Louisiana crawfish Shrimp & crab boil seasoning (from bag)
- 1/4 cup chopped parsley
- 1/2 cup chopped green onions
- All Purpose flour
- Cooking oil
1. In a medium pot warm crawfish thoroughly on low heat. Stir in 1 teaspoon of Louisiana crawfish boil mix (I used 1 tablespoon because I like it spicy) use up to 1 tablespoon if you want it spicy. Remove crawfish from heat once warmed. Stir in lemon juice, mix well and set aside.
2. Chop onion, garlic, and green onion in food processoror chopper
3. Using a strainer to drain all the liquid from the crawfish, once drained then place crawfish in the food processor on top of the chopped vegetable
4. Chop the crawfish up into pieces be careful not to make the crawfish mushy they should be chunky.
5. Pour the crawfish mixture into a large mixing bowl, add remaining ingredients. Chop the parsley with a knife.
6. Mix ingredients well with clean hands or use gloves.
7. Shape crawfish mixture into golf size balls. Place on a cookie sheet. Should make 20 balls.
8. Roll balls in flour. I stirred in 1 teaspoon of garlic powder into the flour. Heat cooking oil in deep fryer to 350 degrees. Fry 3-4 balls at a time in deep fryer until brown. Please be careful when cooking with hot oil.
9. Once crawfish balls are brown, carefully remove them with a slotted spoon and place onto a cookie sheet lined with paper towels. Serve warm and enjoy!
Keywords: cajun, cajun recipe, crawfish, seafood, deep fried crawfish balls, spicy, Louisiana crawfish, southern recipe,
How to Make Crawfish Cream Sauce
The crawfish cream sauce is made with thawed crawfish tails, cream, butter, and the onion/garlic/bell pepper mix. When cooking, something you always want to be mindful of is having all of your ingredients in place (mise-en-place), especially when making this crawfish cream sauce. This sauce is made in a matter of minutes. You do not want to add the butter to the pan when you haven’t chopped up all of your ingredients. Have everything chopped and ready to go right by the stove you will be cooking on.
Crawfish Etouffee Recipe
As much as I love the spring Crawfish Boil, I always look forward to having some leftover Crawfish tail meat to play with for later use. After my spring boil I had a fair amount of Crawfish leftover so I sat down with a cold beer after our guests had left, relaxed and picked all of the tail meat as well as the fat from the heads.
This is one of those tasks that is actually a very therapeutic process for me, like peeling shrimp, or making roux, where you can just sit or stand there and enjoy the silence and repetition of the task at hand, let your brain go and think about whatever kind of like sleep without the bad dreams.
I ended up with about 2 pounds of tail meat, the perfect amount for a nice batch of Crawfish Etouffee. I made a batch of Crawfish Stock from the shells and vacuum sealed the tails and fat for later use.
Which brings me to lunch today.
The smell of Crawfish Etouffee or Shrimp Etouffee (my recipe), makes me more nostalgic for Louisiana than any other dish I can think of, even above Gumbo and Red Beans. I arrived home from work tonight to sit down and write this post and was met with the aroma of Etouffee still hanging out in the house, heavenly.
The real key to this recipe as with my Shrimp Etouffee, is the stock. Seafood stocks are simple and require a very short cooking time yielding great results.
This recipe leans a little more to the country than my Shrimp Etouffee Recipe, although they are similar, neither shy with the butter, but this one doesn’t use tomatoes. I hope you enjoy it!
Crawfish Etouffee Recipe
2 Tbsp Creole Seasoning **Please Note! This recipe is based on my homemade Creole Seasoning! If you use Tony C’s or any others it will turn out much too Salty. )
4 Tbsp Unsalted Butter
1 1/2 Cup Onion, Finely Chopped
1/4 Cup Celery, Finely Chopped
1/2 Cup Bell Pepper, Finely Chopped
2 lbs Crawfish Tail meat
1/4 Cup Flour
1 1/2 to 2 Cups Crawfish Stock
1/4 Cup Minced Garlic
2 Tbsp Fresh Thyme Leaves, chopped
2 tsp Worcestershire Sauce
1 tsp Hot Sauce (I like Crystal or Louisiana Gold)
1/2 Cup Green Onions, thinly sliced
2 Tbsp Italian Parsley, minced
3 Tbsp Unsalted Butter
Diamond Crystal Kosher Salt & Freshly Ground Black Pepper to taste
1 Tbsp fresh Lemon Juice
1 Recipe Creole Boiled Rice
Melt the butter in a large cast iron skillet, add the onions, bell pepper, celery, and 1 Tablespoon of the Creole seasoning, saute until translucent. Add the Crawfish tail meat, the remaining Creole seasoning and saute until the tails let off some of their liquid, cook for 3-5 minutes more. Add the flour, stirring constantly for about 3-5 minutes.
Add a small amount of the crawfish stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.
Add the garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper. Simmer for 20-30 minutes.
Add the green onions and parsley, simmer for 5-10 minutes more.
Stir in the 3 Tbsp butter, lemon juice, and adjust the seasonings to taste.
Serves 4 as an Appetizer or 2 as a large entree.
Be sure and check out my ever growing Index of Creole & Cajun Recipes which provides links to all of the recipes featured on this site!
Crawfish Madeline/I am a hypocrite
Finishing up my Crawfish/Festival theme is a sinfully delicious Crawfish pasta. It all started with the Crawfish and Spinach boat, a very popular dish at Festival International. Unlike those mutant people who can eat heavy foods while walking around in the heat all day, my stomach is not a fan of this behavior. So I needed a way to enjoy the flavors without a chorus of unsettling noises reverberating from my stomach. The bread bowl it comes in is pretty but not really feasible when you feeding a family of 5. So I replaced a carb with a carb, fettucini popped in my head. Then I realized that the original dish is similar to the classic Southern dish Spinach Madeline and also along the lines of another staple dish here Crawfish fettucini. My description of this pasta is its as if Crawfish fettucini and Spinach Madeline had a torrid affair and this is the resulting love child. I added mushrooms because well I love mushrooms. A lot of recipes I researched had cream of mushroom soup, I am not a big fan of most canned soups. I don’t know if it’s the added preservatives or the gray gelatinous blob that comes sliding out the can. I’m very visually, texturally and smell sensitive to food, so this gray vomit-like substance that makes a disturbing slurpy noise when extracted disturbs all my senses. Believe me, I’m not judging you for using them, I know I am the proud owner of special kind of crazy. To even out my healthier alternative and be mildly hypocritical I used Velveeta as one of the cheeses. I know, I know there is a lot of hate for Velveeta and it’s shunned by many a professional chef. Luckily I’m not a professional chef so I can do what I want. Judge me all you want I lost most of my shame in my early twenties.Crawfish Fettucini is huge here and almost all of us grew up eating it with processed cheese in it, I have even heard highly acclaimed local chefs admit its just not the same without it. For a long time, we used the Kraft garlic cheese roll that sadly is no longer available if anybody has a connection to this on the black market you could make a fortune in Acadiana. ( Shh I have found a recipe to re-create it). So here it is folks, the love child of two Southern classics becoming one. The indication that it was gone within minutes at Sunday Supper is a strong sign it’s a keeper.
I’ve covered most of them above so just a few notes here. I use fresh spinach because I prefer it. If you use frozen please make sure to squeeze all the liquid out of it. The excess liquid can ruin your dish instantly. The protein in this is very versatile. You can sub shrimp or chicken, now if you do remember the crawfish is already cooked so you will need to cook any other proteins ahead of time and set aside till ready to add. You will see I put heavy cream of half & half. I am a big fan of everything dairy so heavy cream is a guilty pleasure of mine. If you want a lighter sauce use half & half.The cooking time is not long enough to cook the proteins thoroughly in the original recipe. Remember to prep all the ingredients ahead of time this recipe comes together rather quickly and is time sensitive.
Pasta and sauce
Set a large pot of water to boil, making sure the pasta is fully submerged in the water. Once boiling add pasta and gently stir occasionally to keep the pasta from becoming a stuck together clump. Once al dente ( done but has a little bite to it) remove and drain. Set aside to add later.
Melt the butter in a heavy skillet over medium heat. I use enameled-coated cast iron for cream based dishes. I love my cast iron but it can lend an unfortunate color sometimes to light colored dishes. A nonstick skillet will also do if you don’t want to break the bank on enameled cast iron( always pick up any enameled cast iron you see in thrift stores, you will never regret it). Once the butter is melted, be careful to not let it brown, add the finely diced onions. Cook till translucent, once done add the garlic and cook until fragrant about 1-2 minutes.
Add sliced mushrooms and cooked till soft and their liquid has evaporated. Add fresh spinach and cook till wilted and most of the spinach liquor has evaporated (ever wonder why spinach and oysters juices are only referred as liquor?)
Sprinkle flour and top and continuously stir until incorporated and then flour taste is gone about 3 minutes.
Very slowly add cream or half & half, stir gently and continuously to prevent lumps.
Add seasoning and stir till fully combined. I add some fresh ground black pepper at this point since we are big fans of black pepper.
Add the crawfish with the fat stir and cook till heated through the mixture thickens slightly. This will happen fast so this is not the time for a break, its eagle eye time.
Add Velveeta, parmesan, and sour cream. Turn heat to low and gently stir till all cheese is melted and the mixture is smooth. Pour this mixture over the pasta in a large bowl or pot and gently fold ingredients are combined. You can do individual servings but I like to mix it all together to prevent the seafood hoarders from loading up on the Crawfish, this is a common problem in my house. My middle child has no shame stealing all the crawfish leaving the rest of us to fight over the pitiful few left.
Once done sprinkle with green onions and serve.
16 oz package of fettuccini noodle
I stick of butter(yes a whole stick, this recipe is not for the faint of heart)
I small yellow onion finely diced
6 garlic cloves minced
One 8 oz container of fresh mushrooms sliced
One 10 oz bag of fresh spinach
3 tablespoons of flour
3 teaspoons of Cajun seasoning
Fresh ground black pepper to taste
1 lb of crawfish tails
¾ cup heavy cream or half & half ( have more ready for thinning of sauce if needed)
⅔ cup freshly grated parmesan
4 oz Mexican Velveeta
½ cup of sour cream
¼ cup chopped green onions
Bring a large pot of water to boil. Add pasta and cook until al dente stirring occasionally. Strain and set aside.
Melt butter in large skillet being careful not to let it brown.
Add onions and cook until translucent,4-5 minutes
Add garlic and cook until fragrant,1-2 minutes.
Add mushrooms and cook till soft and their liquid has evaporated.
Add spinach and cook till wilted and most of the spinach liquor has evaporated.
Sprinkle flour over the mixture and stir continuously to incorporate and cook off the raw flour taste,2-3 minutes. It shouldn't brown and remain light colored.
Slowly pour in cream or half&half while continuously stirring to prevent lumps.
Add seasoning and fresh black pepper to taste. Stir till combined.
Add Crawfish with fat and cook till heated through and the mixture thickens slightly. Add more cream or half&half if the mixture is too thick.
Add Velveeta, parmesan and sour cream. Turn heat to low and gently stir till the cheese is completely melted and smooth.
Once done, pour over pasta in a large bowl or pot. Fold ingredients together until combined.
Sprinkle green onions on top and serve.
*If mixture seems too thick add more cream or half&half, make sure to do this before pouring over the pasta.
Open face Crawfish Bread/its not a secret
This is a simpler version of Crawfish bread and served open faced. Since it slices nicely and is way more ladylike to eat than the Jazz Crawfish bread it would make a great appetizer for group gatherings.
Now before I go on, let’s discuss something (less discuss and more me going on one of my things that annoy me tirades, actually.) I love simple/uncomplicated things like this recipe, cheese dip, a good ole fashioned diner etc. You know what's not uncomplicated? You know what doesn’t make sense? Restaurants without signs- on purpose. I get it, in 2008 this was different and cool and the diner felt like they were part of some secret society of special people. It’s 2017 and it’s time to stop. Now it’s just annoying. Hey, you know that restaurant? Yeah, the one without a sign? It’s like the worst scavenger hunt ever. Oh we found it, along with the other 55 people dining there. If you're going to do the no sign thing why not fully commit- menus are written in invisible ink, you must know the secret handshake to get your water refilled, look the fish is chicken and the chicken is fish. I know. what about the bathrooms being only accessible by secret passageways? Find it or tee-tee on yourself. Maybe I am just getting old and grumpy but it drives me nuts. If hundreds of people are eating at your restaurant every day it is not a secret! Now if you are a restaurant in my area and I’ve never heard of you then congrats, you did it. On the other hand, I have mad respect for pulling this off. If your restaurant is successful, you have managed to pull off the impossible- a restaurant that thrives with zero money spent on marketing. You sir or madam may actually be a marketing genius. Okay, back to crawfish bread before I start going off about snacks bowls on bars, corn and crab bisque, the price of cracklin.
Just like the Jazz Crawfish Bread, the focused ingredient here is the Crawfish. If you should use Louisiana crawfish (not that other crap). If you can’t find crawfish where you are, feel free to sub with shrimp. I also use soft french bread for this. The crusty french bread tends to toast too much and wreaks havoc on the roof of my mouth. For the cheeses, since they are on top of the bread I like to use freshly grated parmesan and a nicer pepper jack. They melt better and have a better flavor. Cajun seasoning- whichever you prefer. I use my homemade mix which you can find in another post here. The paprika is up to you. I am a savory girl, so I use smoked, but you may prefer the fancy sweet paprika. Remember as with the other crawfish bread, finely dice your veggies to prevent big, uncooked chunks. This recipe moves fast so I recommend having all your ingredients prepped and ready to go.
Preheat your oven to 350. While the oven preheats in a large skillet melt the butter over medium heat. Add onion and cook till softened about 5 minutes. Add garlic to the pan and cook till fragrant - about 2 minutes. Add Crawfish with the fat, green onion and parsley, then stir to combine. Cook until crawfish is heated through (5 minutes or so) then remove from heat.
Add the seasoning and cream cheese and continue stirring off heat till cheese is completely melted.
While you let the mixture cool for a little bit you can prep the bread. Cut your loaf in half and put each half on a cookie sheet. Spread mayonnaise on the top of each loaf. Spread the Crawfish mixture evenly on the loaves to cover the top. Sprinkle cheese on top and then paprika.
Bake for 10 minutes, till cheese, starts to melt. Switch to broiler for 5-6 minutes. Be sure to check that they aren’t starting to burn. Once done, remove and let cool before slicing. If you slice the bread too early, all the crawfish mixture will slide off. This crawfish bread was Lucius and the girls favorite. If you make both let me know which one wins.
3/4 cup finely diced onions
6 cloves of garlic minced
3/4 cup chopped green onions
1 tablespoon chopped parsley
1 pound Louisiana crawfish tails
1 1/2 teaspoons cajun seasoning
1 8 oz package of cream cheese softened and cut in cubes
1/2 cup freshly grated parmesan cheese
3/4 cup Pepper jack cheese grated
1 loaf of soft french bread.
In a large skillet, melt butter over medium heat. Add the onion and cook till translucent. Add garlic and cook till fragrant about 2 minutes. Add crawfish with fat and cook till heated through about 5 minutes. Remove from heat and add seasoning and cream cheese. Stir till cheese is melted and combined. Set aside to cool a little.
Split bread loaf lengthwise in half and place on cookie sheet. Spread Mayo evenly on top of both pieces. Top that with crawfish mixture. Spread the cheeses on top of the crawfish mixture. Sprinkle Paprika lightly on top to add a little color.
Place bread in oven for 10 minutes. Check at 10 minutes and if cheese has started melt and get bubbly transfer to the broiler.
Broil for 5-6 minutes till bread is slightly golden and bubbly.
Remove from broiler and allow to the bread to cool long enough for the crawfish mixture to thicken up.
Once you can cut the loaves without the mixture sliding off, slice and serve.
Shrimp or Crawfish Stew
- Yield : 8 servings
- Servings : 8 servings
- Prep Time : 60m
- Cook Time : 30m
- Ready In : 1:30 h
- Add to Recipe Box
This was a Lent meal when I was growing up, now we have it anytime. This is the basic brown stew gravy, so you can make this dish with any seafood or meat. Meatball stew or pork stew can also be made from this basic recipe. Boiled eggs are also a wonderful addition.
One of our classics – first you make a roux – the new trend now is first you buy a jar of roux.
- 1 cup flour
- 3/4 cup oil for the roux
- 1 onion, chopped - shallots may also be added
- 1 bell pepper, chopped
- 2 ribs celery, chopped
- Cajun Seasonings or Season-All
- 1 lb shrimp, peeled and de-veined, crawfish or both
- 1/2 to 1 cup chopped green onion tops - scallions
- 1/2 to 1 cup parsley chopped
- 2 cups rice
- 6 boiled eggs (optional)
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1/8 teaspoon celery seed
- 1 teaspoon salt
- 1/2 teaspoon cayenne or to taste
In a Dutch oven pot combine oil and roux. Cook slowly over medium heat stirring continually for approximately 35 to 45 minutes until the roux is similar to a dark copper penny color. If using store purchased roux, use approximately three-quarters of the jar.
Once the copper color of the roux is achieved, add the onion, bell pepper and celery directly into the roux and cook down until veggies are soft. Start with two to three cups of water, add to the roux until the roux dissolves into a savory type gravy.
Mix well and let mixture come to a soft boil, then reduce heat, cooking for an additional 30 minutes or more if needed. At this time you can adjust the roux or liquid if you need extra. Add the liquid gradually to allow the gravy to have a consistency that will stick to the rice. In addition, add the salt, white and black pepper, cayenne to taste, celery seed to the mixture along with the boiled eggs if using.
Season the shrimp with your favorite Cajun seasoning or Season All.
Add the seasoned shrimp, the parsley, and onion tops and cook until shrimp are pink 10 minutes more. Taste and adjust seasonings.
Combine the water, salt and TABASCO ® Sauce in a boiling pot large enough to accommodate the crawfish. When the water comes to a boil, carefully add the live crawfish. Return to a boil and cook for 3 minutes. Remove from heat, cool, and strain. Cool the crawfish to room temperature.
Peel the tails (you should end up with 2 1/2 pounds peeled crawfish tails), remove the fat from the heads (put in a separate container), and reserve 50 to 60 of the largest heads. Set aside the peeled crawfish and the crawfish fat.
Clean the heads by snipping off the eyes and mouth section, then clean out the shells, rinsing well in cool water. Drain on paper towels and set aside.
For the stock:Crush the remaining heads, the peelings and claws, and put in a large pot with 3 quarts water. Bring to a boil, then reduce the heat and simmer for 30 minutes. Remove from the heat and cool. Strain through a fine-mesh sieve and reserve 6 cups. Set aside.
For the stuffing:Finely chop the crawfish tails or pulse them two to three times in a food processor, and set aside.
Heat the butter in a large saucepan over medium heat. Add the onions, bell peppers, celery, green onions, garlic, and parsley. Cook, stirring, until the vegetables are soft and lightly golden, 5 to 6 minutes.
Add the chopped crawfish tails and cook, stirring, for 3 minutes. Remove from heat. Add the salt and TABASCO ® Sauce. Add 1 cup of the bread crumbs and the egg, and stir to mix. The mixture will be thick. Set aside to cool.
Preheat the oven to 375° F. When the crawfish mixture has cooled, stuff each crawfish head with a heaping teaspoon (more or less depending on the size of the head) and arrange them in a shallow baking pan. Generously dust the stuffed crawfish heads with the remaining 1/2 cup bread crumbs, patting the bread crumbs gently into the stuffing.
Bake the heads until the bread crumbs are lightly golden, about 20 minutes. Remove from the oven and set aside.
For the bisque:Combine the oil and flour in a large, heavy pot or Dutch oven over medium heat. Stirring constantly, make a roux the color of peanut butter. Add the onions, bell peppers and garlic. Cook, stirring, until the vegetables are soft, about 5 minutes.
Add the crawfish fat, reserved stock, tomato paste, salt and TABASCO ® Sauce and stir to blend. Bring to a boil, then reduce the heat to medium-low and simmer for 1 hour, stirring occasionally.
Add the crawfish tails, the stuffed crawfish heads, green onions and parsley. Cook for 8 minutes, stirring very gently so as not to break up the stuffed heads.
To serve, mound a cup of steamed or boiled white long-grain rice in a soup bowl, ladle some of the bisque over the rice, and include several heads per bowl.