20 lbs. live crawfish
4 1/2 c. water
1/2 c. parsley, cut fine
1/2 c. onion tops, cut fine
1/2 crawfish tails
1/2 crawfish fat
3/4 stick butter
1/2 c. cooking oil
1 c. flour
60 cleaned heads
2 lg. onions
1/2 c. celery, chopped fine
3 tsp. salt
2 tsp. red pepper

(Note: Be sure to bake the heads in 350 degree oven after they've been stuffed for about 30 to 40 minutes.)

Pick crawfish and wash. Be sure all of the crawfish are alive. Drop crawfish in boiling water for 10 minutes or until crawfish turn red. Separate heads from tails. Pour fat from head into a dish.

Clean tails and put in another dish. Save heads to fill with dressing. Divide tails and fat equally for bisque and stuffing.

Grind all vegetables and set aside. Make a golden brown roux with oil and flour. Add ground vegetables and cook until soft, stirring frequently. Add crawfish tails and fat and cook over low heat for 20 minutes. Gradually add 4 1/2 cups boiling water, salt, pepper and cook for another 20 minutes. Add onion tops, parsley and crawfish heads. Serve over rice and enjoy.