Prep 0 mins
Cook 0 mins
- 3 lbs crawfish
- 2 ounces olive oil
- 1 teaspoon paprika
- 1⁄8 teaspoon cayenne pepper
- 2 quarts water
- 1⁄2 cup onion, chopped
- 1⁄2 cup green bell pepper
- 1 tablespoon tomato paste
- 3 cups whipping cream
- 1⁄2 cup tomatoes, Chopped
- 2 ounces brandy, 4 Tbsp
- Boil crawfish in a large pot of water.
- Drain and cool until crawfish can be handled easily, remove tail and save shells. Refrigerate tail meat.
- Heat oil in large sauce pan or Dutch oven.
- Add crawfish shells, paprika and cayenne. Saute 5 minutes.
- Add water and bring to boil. Reduce heat and simmer 30 minutes.
- Strain liquid into another pan.
- Crush shells to remove remaining liquid and add that liquid. Discard shells.
- Return to heat and add onion, bell pepper, tomato paste, cream and tomato.
- Simmer 1 hour, stirring frequently.
- Add brandy and crawfish tail meat. Simmer 10 minutes.
- Serve hot.
Something is missing. Followed to recipe and it was too runny and tasteless. Tried to dress it up, but was unable to find that great Pappadeaux flavor. Help...
The one who published the recipe forgot a very important part. Pappadeaux's also makes a brown roux from flour and water or broth to add the essence of the dish. You can find that online. It makes "the difference". Respectfully Jack
Lost my old recipe for this that was super close a delicious. Tried this one and had to add a tsp creole seasoning and a tsp blackening seasoning. NO WATER or brandy. Simmer uncovered and let the cream reduce. Obviously some reviewers do not know the difference between heavy whipping cream and whipped cream. Made for a Super Bowl party and they loved it. Gave 3 stars because it was very very bland to start.