Pappadeaux crawfish bisque
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Crawfish |
| 2 | ounces | Olive Oil |
| 1 | teaspoon | Paprika |
| ⅛ | teaspoon | Cayenne Pepper |
| 2 | quarts | Water |
| ½ | cup | Chopped onion |
| ½ | cup | Green bell pepper |
| 1 | tablespoon | Tomato Paste |
| 3 | cups | Whipping Cream |
| ½ | cup | Chopped Tomato |
| 2 | ounces | Brandy; (4 Tbl) |
Directions
Pappadeaux is a restaurant chain in Texas that serves cajun & creole food.
For a chain place, I have really enjoyed eating there. They tend to even have creative specials too. When I get to suggest business lunches, I always go for Pappadeaux. It doesn't hurt that it's close to the office either. Anyway, here it is!
1. Boil crawfish in a large pot of water. Drain & cool until crawfish can be handled easily, remove tail & save shells. Refriderate tail meat.
2. Heat oil in large sauce pan or Dutch oven. Add crawfish shells, paprika & cayenne. Saute 5 minutes. Add water & bring to boil. Reduce heat & simmer 30 minutes.
3. Strain liquid into another pan. Crush shells to remove remaining liquid & add that liquid. Discard shells.
4. Return to heat and add onion, bell pepper, tomato paste, cream & tomato.
Simmer 1 hour, stirring frequently. Add brandy and crawfish tail meat.
Simmer 10 minutes. Serve hot.
Servings: 8 Source: Houston Cronicle Posted to recipelu-digest Volume 01 Number 523 by jecraig@... on Jan 14, 9