6 lbs. crawfish
3 green onions
2 cloves garlic
1 c. celery, chopped
1 egg
4 tbsp. flour
4 sprigs parsley
1 onion
1 slice bread
8 tbsp. butter
1/2 bell pepper

Boil crawfish in salted water for 20 minutes. Remove meat from tails and set aside. Pick out 2 dozen of the largest heads and clean. Prepare stuffing for heads by combining parsley, green onions, garlic cloves, bread, egg and 2 cups of crawfish meat. Fry all together in 4 tablespoons of butter. Pack mixture tightly into cleaned heads.

Brush flour over heads and fry them in hot fat until browned. Make a roux using 4 tablespoons each of butter and flour, 1 onion, garlic clove, 1 cup chopped celery and half bell pepper. Add salt and pepper. Cook 20 minutes.

Finally, add prepared crawfish liquid to thin the roux to desired consistency. Drop heads and 1 cup crawfish meat into mixture, simmer slowly until ready to eat. Serve with hot freshly boiled rice. Serves 4.