1/4 c. cooking oil
1/2 c. flour
2 med. onions
1 lg. bell pepper
60 clean heads
1 1/2 c. bread crumbs
1/4 c. onion tops, cut fine
1/4 c. parsley, cut fine
3/4 c. water (approx.)
1/2 crawfish fat

Remove eyes and wash heads well. Have bread crumbs and heads ready to stuff. Grind onions, peppers and tails in a separate dish.

Make golden roux with oil and flour. Add onions, pepper and cook until soft. Add ground crawfish tails and fat and simmer for 15 minutes. Fill each head with the stuffing. Roll in flour and bake for 30 minutes in moderate hot oven. Recipe feeds: 10.