1-Prepare the stuffing: For the stuffing, grind most of the 2 pounds crawfish tails in a food processor, leaving some coarsely chopped for texture. Grind the 1 1/2 cups minced yellow onions, 1/2 cup minced celery (including leaves), 5 cloves garlic, and 3 tablespoons minced parsley. Mix it all with 3 whole eggs, 2 cups seasoned breadcrumbs, 1 tablespoon creole seasoning, and black pepper to taste. This creates your stuffing mixture.

2-Stuff and bake: Pipe the stuffing into about 50 to 60 cleaned crawfish heads and bake at 400°F for 15 to 20 minutes until lightly browned.

3-Make the roux and cook vegetables: Heat 1 cup vegetable oil and 1 cup flour in a pot to make a medium roux. Add 1 1/2 cups finely chopped yellow onions, 1/2 cup finely chopped celery, and 1/2 cup finely chopped bell pepper; cook until softened.

4-Building the Bisque: Stir in 5 cloves finely chopped garlic, 2 bunches finely sliced green onions, 2 tablespoons creole seasoning, the remaining 2 pounds peeled crawfish tails, and 1/4 to 1/2 cup tomato sauce. Gradually add 8 cups warm crawfish stock, bring to a boil, then simmer for 15 minutes.

5-Simmer with stuffed heads and finish: Add the baked stuffed heads, cover, and simmer for 45 minutes to an hour, stirring often and adding extra stock as needed to keep it soupy. Stir in 1/2 cup finely chopped parsley before serving over rice.