| 14 1/2 oz tomato sauce | 1 | can | | tomato paste | 1/2 | 6 oz can | | garlic cloves | 3 | finely chopped | | bay leaf | 3 | |
| basil | 1 | tsp | | lemon slices | 3 | |
| water | 3 | gals | | crawfish boil | 1 | pkg |
| chopped onions | 3 | large | | lemon slices | 1 | |
| salt | 1/3 | box | | garlic cloves | 3 | |
| black pepper | 2 | tbs | | chopped parsley | 2 | tbs |
| chopped onions | 1/2 | cup | | chopped green onions | 4 | |
| chopped garlic cloves | 2 | | | chopped crawfish | 2 | cups |
| butter | 5 | tbs | | bread slices | 2 | |
| milk | | | | egg | 1 | |
| crawfish fat | | | | salt & pepper | | to taste |
| flour | | | | cooking oil | | |
|
Directions:
Season 3 gallons of water with 1 package of crawfish boil, to which has been added a couple of chopped onions,1 slice lemon, 1/3 box of salt, a couple of cloves of garlic, and 2 tablespoons of black pepper.
Allow to boil for about 20 minutes before adding 10 pounds of live crawfish. Let boil slowly for 20 minutes.
After the crawfish have cooled, peel the tails, remove the fat from the heads, and pick out about 30 of the largest heads. Crush the rest of peeling, heads, and claws and boil in about 3 quarts of water for 1/2 hour. After this has cooled, allow it to settle. Strain and reserve for later. This will serve as stock.
Prepare the stuffing for the heads by combining 2 tablespoon of finely chopped parsley,1/2 cup chopped onions, 4 chopped green onions, 2 finely chopped cloves of garlic, and 2 cups chopped crawfish meat. Fry all of this together in 5 tablespoons of butter. Add 2 slices of bread that have been soaked in milk, 1 egg, and the crawfish fat. Add salt and pepper to taste. Use this mixture to stuff the heads, packing tightly. Dip each in flour and fry in hot oil until brown.
Make a roux with 5 tablespoon oil,5 tablespoon flour,1 large onion chopped, one bell pepper, chopped, and 1 cup chopped celery. When the flour is brown and the onions are limp add 1 14 oz can of tomato sauce, 3 oz of tomato paste, and add 3 finely chopped cloves of garlic/ Stir for about 15 minutes and add stock to reach the desired thickness. Add 3 to 4 bay leaves,1 tsp basil and 5 to 10 drops of hot sauce.
Drop the heads and the remainder of the crawfish into the mixture, along with 3 slices of lemon and salt & pepper to taste. Simmer uncovered slowly for 1 hour. Serve over rice.
