For the Crawfish Stuffing:

• 1 lb crawfish tails (with fat, if possible)
• ½ cup chopped onion
• ¼ cup chopped green bell pepper
• ¼ cup chopped celery
• 2 cloves garlic, minced
• 1 egg, beaten
• 1 cup plain breadcrumbs
• 1 tsp Cajun seasoning
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped
• 2 tbsp oil or butter (for sautéing)

For the Bisque:

• ⅓ cup flour
• ⅓ cup vegetable oil
• 1 cup chopped onion
• ½ cup chopped green bell pepper
• ½ cup chopped celery
• 3 garlic cloves, minced
• 1 qt crawfish stock (or seafood stock)
• 1 cup crawfish fat (optional)
• 2 bay leaves
• 1 tsp paprika
• 1 tsp dried thyme
• ½ tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 1 lb crawfish tails
• 2 tbsp tomato paste (optional)

To Serve:

• Cooked white rice
• Sliced green onions or fresh parsley
• Hot sauce
• Lemon wedges