Saturday's Crawfish Heads

Large saucepan

3 cups crawfish tails – cubed

3 cups milk

25 crawfish heads - washed

2 Tbsp well-beaten egg

3 Tbsp butter

1/3 cup water

1 medium onion - chopped  

Large bowl

3/4 cup breadcrumbs

1 stick celery - chopped

1 Tbsp butter - melted

1 clove garlic - mashed

2 cups Parmesan cheese

1 tsp salt 

1 1/2 tsp red pepper

Fancy large bowl

1 cup Jack Daniel’s whiskey   

1 bottle Jack Daniel’s whiskey or a case of your favorite beer

In a large saucepan, combine the crawfish tails, milk and crawfish heads. Heat the mixture over “Medium” heat – stirring occasionally. Let the mixture come to a boil and then blend in the well-beaten egg, butter and water. Let the crawfish mixture cook for 15 minutes. Blend the onion into the mixture and keep stirring the mixture until the crawfish heads are tender. Remove the mixture from the stove and sit it to the side. In a large bowl, combine the breadcrumbs, celery, butter, garlic and Parmesan cheese. Stir the breadcrumb mixture thoroughly and then blend in salt and red pepper. Keep stirring the mixture until it is creamy. Transfer the crawfish mixture to a fancy large bowl. Pour a cup of Jack Daniel’s whiskey over the crawfish. Top the crawfish mixture with the breadcrumb mixture. Enjoy this crawfish meal with cold glasses of Jack Daniel’s whiskey or your favorite beer.