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"Crawfish Bisque"
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20 pounds fresh crawfish
2 cups chopped onions
1 cup chopped celery
1/2 can whole tomato
4 cloves garlic, minced
1 level tablespoon tomato paste
1 cup all- purpose flour
1 cup cooking oil
1/2 cup green tops and parsley chopped
1 gallon cold water
salt, black pepper and cayenne

Scald crawfish: Peel crawfish and save fat in jar. Put crawfish tails in bowl. Set aside.

Make a roux: 1 cup cooking oil and 1 cup flour. Put oil in heavy iron pot over medium heat. When oil is hot, stir flour in gradually. Lower heat. It is very important that you keep stirring constantly. After all of the flour has been combined with the oil, turn out fire down very low and cook until golden brown, stirring constantly. Add onions, celery, whole tomatos and tomato paste to roux. Cook in uncovered pot over medium heat from about 40 minutes, or until oil separates from tomatoes. Set a side.

Put 1 gallon of water, garlic and the crawfish fat to boil in uncovered pot over medium heat, stirring consatly, until it boils. Season generously with salt, black pepper and cayenne. Add roux mixture. Cook in uncovered pot slowly for 1 hour. Add crawfish tails and contiue boiling slowly in uncovered pot for another 20 minutes. Add green onion tops and parsely.
Serve in soup plates with cooked rice and Crawfish Bisque Heads.

Those is soooo good!