Crawfish Bisque

Makes 12-15 servings

1 cup oil
1 cup flour
4 large onions, finely chopped
6 large ribs celery, finely chopped
2 medium bell peppers, finely chopped
1 bay leaf
1 lemon, sliced
3 Qt water
Salt and pepper to taste
1 lb crawfish tails, cooked
Crawfish fat
2/3 cup chopped green onions
6 Tbsp chopped parsley
Stuffed crawfish heads

Make a dark brown roux with oil and flour. Remove 3 Tablespoons of roux and set aside for stuffed heads. In Dutch Oven, place remaining roux; add onions, celery, and bell peppers; cook until transparent. Add water, bay leaf, lemon, salt and pepper. Simmer for approximately 3½ hours. Add crawfish tails, stuffed heads, fat and green onions. Simmer for 15 minutes. Add parsley just before serving as a gumbo over cooked rice.