Pappadeaux Crawfish Bisque

Recipe by HELEN PEAGRAM
MAKE IT SHINE! ADD YOUR PHOTO
READY IN:
SERVES: 6
YIELD: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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