Crawfish Bisque

By Thom7747

This is a favorite for the Beal family, who Michelle worked for at Century 21 Beal. They claim this is the original recipe from Pappadeaux’s.

Ingredients

• 3 tbsp olive oil
• 3 lb crawfish (no tails or shells)
• 1 tsp paprika
• 1/8 tsp cayenne
• 6 cups water
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 tbsp tomato paste
• 3 cups heavy whipping cream
• 1/4 cup chopped tomoato, peeled and seeded
• 4 oz butter
• 1 cup flour
• 2 oz brandy

Details

Servings 1
Preparation time 90mins
Cooking time 90mins
Adapted from tastebook.com

Preparation

Step 1

Heat oil in saucepan.

Saute crawfish shells, paprika and cayenne for 5 minutes in oil.

Add water, bring to a boil and simmer for 30 minutes.

Strain liquid into another pan.

Crush shells to remaining liquid.

Strain remaining liquid into first mixture.

Discard shells.

Return to heat and add onion, bell pepper, tomato paste, cream and tomato.

In small pan, melt butter over medium heat.

Whisk in flour and cook 2 minutes. Do not let roux darken!

Add roux to main pot and whisk until thoroughly combined.

Simmer 40 minutes, stirring frequently.

Add brandy and crawfish tails; simmer 10 minutes.

Serve Hot.

Source:Michelle