Pappadeaux Crawfish Bisque
- 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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I tried this and have to say using Pappadeaux's in the same sentence is a crime. This tastes like watery tomato pastey loveless nothing, where pappadeaux's tastes like I could live on this with some bread. I did try to rescue it and got much closer adding a roux and corn starch mixed with just enough water to wet to thicken, massive amounts more of paprika and Cheyenne, I also added sour cream and more green pepper- to me it still lacked the love it flavor so I added some chili sauce and hot sauce, the sad part by the time I got it tasting close my crawfish was rubber.... The real recipe eludes me this was strike 3 on it!
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.