Stuffed Crawfish Heads

2 Large onions, finely chopped
2 bell peppers, finely chopped
3 ribs celery, finely chopped
3 lb Crawfish tails, cooked, and finely chopped
3 Tbsp roux, reserved from Bisque
Crawfish fat to taste
1/3 cup chopped green onions
2 Tbsp chopped parsley
2 eggs, slightly beaten
3 slices stale bread, crumbled
Salt and pepper to taste
75-100 cleaned crawfish heads
Flour and oil

While the Bisque is simmering, prepare heads. Cook onions, bell peppers, and celery in roux until transparent. Add crawfish fat, tails, and green onions. Cook 15 minutes on low heat, stirring occasionally. Add parsley, eggs, and bread crumbs; mix thoroughly. Cool and stuff heads of crawfish with this dressing. Roll stuffed heads in flour, and fry in oil until golden brown. Add to the Bisque. This delicious, thick soup spicily seasoned and full of heads stuffed with the dressing, all over steaming rice, is a "must" in Bayou Country during crawfish season!