1 lb Peeled crawfish tails
1 Onion, chopped
1 Green bell pepper, chopped
2 Sticks celery, chopped
2 Cloves garlic, minced
1 tb Paprika
2 Eggs
1 c Bread crumbs
Zatarain's cajun seasoning or salt
and pepper
Crawfish shells
Chop crawfish tails into 4 pieces, Finely chop vegetables (do not grind)
Combine this mixture with raw eggs, paprika, bread crumbs. Season with
Zatarain's Creole seasoning or salt and pepper...If too dry, add water, if
too
soft, add bread crumbs. Stuff into cleaned crawfish shells, rol in
flour
and fry in 350 degrees deep fat until they float. If you can't get
crawfish
shells, make boulets by forming into balls, 1 1/2 to 2-inch size, roll
in
flour and fry the same way. Serve as hors d'oeurves or use in bisque.