Add Roux to hot water cook until thickness between a stew and gumbo.  Season to taste.  Add bell pepper, garlic, celery, onions and tomato sauce. While bisque is cooking mix chopped fine onions, bell peppers, garlic and onion tops in butter. Chop crawfish tails and mix in butter sauce. Add bread crumbs to stuffing, when cool stuff heads. Bake heads in oven for 12 minutes. Add crawfish tails to bisque and cook 20 minutes.

Add heads to bowl of rice and top with bisque and enjoy!
Serves 4