Ingredients
- 50 crawfish
- 2-4 slices of bread
- Quart of milk
- Quarter of a pound of butter
- Thyme
- Two leaves of sage
- Clove of garlic
- 3 chopped onions
- Slice of bacon
- Stick of butter
- 2 cups of flour
- Salt
- Pepper
- Bay leaves
- Prepared rice
Directions
- Boil the fish until ready.
- Pick out the meat and mince it in a mortar until very fine.
- Soak 2-4 slices of bread in milk.
- Add bread soaked in milk to fish, alongside a 1/4 pound of butter.
- Add thyme, salt, two leaves of sage, a piece of garlic, and a chopped onion into the fish.
- Mix well and boil for 10 minutes, constantly stirring to keep it from hardening.
- Clean the heads of the crawfish and place them in a salt and water solution for 5 minutes and drain them.
- Fill each head with the stuffing created from the fish, flour them and fry until light brown.
- Place a pan over a slow fire and place three spoonfuls of butter, a slice of bacon, two finely chopped onions, 2 cups of flour, then a pint and a half of boiling water.
- Season this with thyme, bay leafs, salt and pepper.
- Let this cook slowly for 30 minutes.
- Then place the heads of the crawfish in and let them boil for fifteen minutes.
- Serve with rice.
