Thread: Hay Grandpaw -- what is for Supper ???

Charline and I usually take two days to make ours. One day to prepair and stuff over a hundred heads, second day to make the bisque.This usually takes her big magna light oval pot to hold all the heads, we freeze and vacuum pack enough portions to keep my dads tradition going of having it for Christmas Eve dinner

This is the recipe we "aimed" at when we started cooking. Too many cooks in the kitchen and too little conversation -- we got things a little out of order -- but Lordy, did it taste delicious!

Where all the Fuzzy stuff comes in starts Early -- it never says to put in the Crawfish Fat you save --- The stuffing we ran through the Grinder put the Bread in Last to push out the Ingredients .. when you cook the SEASONING till limp -- then what?? All those heads you have stuffed were suppose to be Cooked in the Bacon Fat before the Roue was started -- Nada - You can roll heads till Kingdom Come and nothing sticks --- Enter the Water Spray Bottle not called for to moisten the head and Magic -- the Flower sticks. Humphhh -- The Deep Frier, ain't being used ,, set the temp to 275.. and cooked 5 minutes -- Humphh all that Flower Rolling was pointless -- it all came off in the Frier.. Did I mention as soon as the stuffing went through the grinder { with the Small Blade} she left me to my own Devices. The Pot with the Claws, Crack those with a hammer and add to the 2 Quarts of water that goes in the Soup part .. Check with the wife and cant put the Bay leaves in till the Pot has started to Simmer.. Simmer is when the bubbles go all way to the Edge of the pot -- More Fuzzy -- Never any mention ingredients starting to stick to the Bottom would have been the Best place for the Bay leaves === I aint skimming nothing == there has already been a Quart of water boil out of the Pot waiting for SIMMER -- Hay !! yea, think the lid for the Pot could have made some difference. If you can catch your own Crabs instead of using all Crawfish -- go for it- You might have a Heart Attack at the Price of a Pound can of Crabmeat in Super One. Only $26, and rite beside it 3# bags already cooked in South Louisiana, for $11. using Crab a Sprinkle of Tony s is needed.. The Stuffing left over from the Heads should have been the last thing to go in the Pot with the Heads .. You can Not keep this Recipe simple.

Thanks for sharing FOL

Looks great! Isn’t cooking always a labor of love?


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I never would have guessed. Looks good though. If you ask "D", he'll probably say us Yankees eat nothin' but burgers and brats. Sure never had anything like that before.

Omg that looks amazing!

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So..... you eat the crawfish heads?

Originally Posted by FurFlyin

So..... you eat the crawfish heads?

No you suck da head and pinch da tail.

Originally Posted by jig rig

No you suck da head and pinch da tail.

I knew that was the proper way to eat whole, cooked, mud bugs but I didn't know what rules applied to this dish. When I found out you guys down there ate Coot (Podeau if I got the cajun name right) gizzards, I figured I needed to start asking questions. LOL