Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

96 ea crawfish, large
6 ea cloves
3 ea onions
1 ea carrot
1 ea celery, bunch
2 ea mace, blades
2 ea thyme, sprigs
1 ea garlic clove
2 ea bay leaves
2 tb butter
8 c oyster liquor
1 ea cayenne pod (seedless)
4 ea parsley, sprigs
1 salt pepper to taste

Carefully clean crawfish; boil in a gallon of water, reserve liquid. Pick 2
doz. crawfish; clean head shells. Pick rest and save all shells. Finely
chop 1 onion, carrot, celery, 1 sprig thyme, 1 bay leaf, 1 clove garlic, 6
cloves, 2 mace blades, 3 sprigs parsley into crawfish pot. Add all neat
except the 2 doz tails, and all shells except 2 doz heads. Add 1 C rice;
boil til thick mushy. Mash mixture, strain through sieve. Add Tbsp
butter, 2 qt oyster liquor and season to taste. Set to slowly boil. See
recipe for stuffed crawfish heads. Source: FISHES AND FISHING IN LOUISIANA
published 1933 Heads recipe from Mrs. Zoe Zeringue of Waggaman LA in 1974.
Recipe date: 01/17/33

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