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

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