Ingredients
1 – 1/2 cup crawfish tails, cut in small pieces 2 slices stale bread, soaked in 1/4 cup milk
25 more or less, crawfish heads 2 tablespoons of well beaten egg
3 tablespoons butter or margarine 1/3 cup water, mixed with crawfish fat
1 medium onion, chopped 3/4 cup cracker crumbs
1 stick celery, chopped 1 more tablespoon butter
1 clove garlic, mashed 2 tablespoon Parmesan cheese
1 teaspoon salt 1/2 teaspoon red pepper

Steps
Cook onion, celery and garlic in butter over medium heat until tender, stirring occasionally.
Add bread soaked in milk
Stir until glossy and bread leaves the pot clean.
Stir in the egg.
Add salt and pepper, set aside to cool.
In another saucepan, heat water, crawfish fat and remaining butter.
Let cool to lukewarm, then add cracker crumbs.
Stir in the cooked onion and bread mixture.
Beat until smooth, then add crawfish tails; mix well.
Season again if needed.
Add Parmesan cheese.
Stuff crawfish heads with the mixture, then fry.

Coating for frying
1/2 cup all-purpose flour
3 tablespoon milk
1 egg, mixed with 1/2 cup cracker meal or crumbs

Steps
Coat all the heads with flour, then with well beaten egg and milk; then with cracker meal.
Fry them in deep fat.

Ingredients
Salt and red pepper to taste
1 clove garlic, mashed
Pinch thyme
1/3 cup tomato sauce mixed with 1/3 cup water
Pinch nutmeg
1 tablespoon green onion
4 tablespoons cornstarch
1 tablespoons parsley
Pie dough enough for 4 individual pies (or 2 large)
1 – 1/2 cups crawfish tails
Crawfish fat and water to make 2 cups
3 tablespoons cooking oil
1 medium onion, chopped fine
2 tablespoons butter
1/4 cup chopped celery

Steps
Cook onion, celery, and garlic in cooking oil, stirring until tender.
Dish out half the cooked mixture.
To the mixture, add tomato sauce, water, and crawfish fat.
Cook over medium heat and when it boils, slowly add cornstarch and water stirring until sauce thickens
Season with nutmeg, thyme, red pepper and salt to taste
Set aside.
To the remaining cooked onion mixture in a saucepan add crawfish tails, butter
Cook 2 to 3 minutes.
Combine sauce, crawfish, green onion and parsley.
Cook, then pour into 4 pastry lined pie plates, equally divided.
Wet edges of under crust, cover with uppercrust.
Press edges together; prick with a fork.
Bake in a 450 degree preheated oven 5 minutes; reduce heat to 400 degrees and bake about 15 minutes longer.

Ingredients
1 heaping teaspoon all purpose flour
1 tablespoon parsley
1 teaspoon salt
2 very thin slices lemon
1/4 teaspoon cayenne pepper
1 tablespoon green onion
1 lb. cleaned crawfish tails, commercial kind
crawfish fat and water to make 3/4 cup
1 heaping tablespoon tomato paste
1 stick margarine or butter 1 medium onion, chopped fine

Steps
Use a saucepan with a tight fitting lid to etouffee, (French for smother).
Season crawfish tails with salt and pepper, set aside.
Melt butter, add onion, cook over medium heat until tender.
Stir in the flour, blend well.
Add water, crawfish fat, lemon, tomato and garlic.
Cook slowly, about 20 minutes, and add a little more water occasionally.
When sauce is done, add crawfish tails, cover with lid.
Cook 8 minutes.
Season again, to taste.
Add green onion and parsley, cook 2 minutes longer.
Serve on steamed rice.
Garlic bread and green salad is a good companion to crawfish

Servings
4 persons

Ingredients
1 – 1/2 cup crawfish tails
1 – 1/2 pint cold water
1 clove garlic, mashed
1 tablespoon green onion
1/4 cup cooking oil
1 pint cold water mixed with 1/2 cup crawfish fat
1/4 cup all-purpose flour
1 teaspoon salt
1 small onion, chopped
1/4 teaspoon sugar
1 stick celery, chopped
1/4 teaspoon red pepper
1 bay leaf
1 tablespoon chopped parsley
3/4 cup whole tomatoes, canned or fresh, chopped

Steps
In a heavy bottomed pot, make a roux by adding flour to heated oil, over low heat, stir constantly until a deep golden brown
Take pot away from heat for fear of burning
Add onion, garlic and celery
Cook about 5 minutes or until tender
Stir
Return to heat and add 1 pint of water, tomatoes, sugar, salt and pepper
Cook over high heat, stirring until sauce simmers
Then reduce heat again
While sauce is simmering, combine remaining water with crawfish fat in a large saucepan, cook over high heat, stirring constantly until it comes to a boil.
Add sauce to fat and water, let simmer 1 hour.
Season with salt and pepper again if needed.
Add crawfish tails, green onion and parsley.
Serve in soup plate over a scoop of cooked rice