If you don’t have heads, you can form boulettes- small balls made from the stuffing mix.
If you don't have access to crawfish stock, you can substitute seafood, chicken or vegetable stock.
Cut the prep time down-get some help stuffing the heads-that's where the time is involved!
Be careful adding salt to this without tasting it. There will be some residual salt from the crawfish boil if you are using reserved shells to make the stock, as well as potentially salt in the commercial creole seasoning.