1 stick butter
2 onions
1/2 c. celery
1/4 c. bell pepper
2 cloves garlic, minced
2 lbs. peeled crawfish tails, finely chopped or ground (if using fish, add 1/2 tsp. liquid crab boil)
1 c. bread crumbs or 4 stale buns, soaked in the milk
1 tsp. Worcestershire sauce
1/2 c. parsley, chopped
1/2 c. milk
Salt, pepper, Tabasco
30 to 40 cleaned crawfish heads

Grind or chop finely onions, celery, bell pepper, garlic, and parsley. Cook in butter until transparent. Add ground crawfish tails (or fish and crab boil). Simmer for a few minutes. Remove from heat. Add seasonings, milk, eggs, bread crumbs, or buns. If the stuffing is too thin, add a little bread crumbs and if too thick, add a little milk. Taste for adjustments in seasonings. Should be well seasoned but not too hot to enjoy. Stuff heads and roll them in flour. Place heads in shallow pan and bake at 375 degrees for 20 minutes. They can be cooled and frozen for up to 2 months. Serve heads in gravy over hot rice.