Crawfish Bisque

Cooksie

Well-known member
Site Supporter
Pappadeaux's Seafood Kitchen Crawfish Bisque
Recipe Source - Houston Chronicle, September 1997 (then later revised by a Pappadeaux's chef)

3 tablespoons olive oil
3 pounds crawfish (remove tails; save shells)
1 teaspoon paprika
1/8 teaspoon cayenne pepper
6 cups water
1/2 cup each, chopped: onion and green bell pepper
1 tablespoon tomato paste
3 cups whipping cream
1/2 cup chopped tomato
4 ounces (1 stick) butter
1 cup all-purpose flour
2 ounces brandy


Heat oil in saucepan and saute crawfish shells, paprika, and cayenne pepper for 5 minutes. Add water, bring to a boil, and simmer 30 minutes.


Strain liquid into another pan. Crush shells to remove 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 the roux darken. Add roux to main pot and whip until thoroughly combined. Simmer 40 minutes, stirring frequently. Add brandy and crawfish tails; simmer 10 minutes. Serve hot.


Makes 8 servings
 

chilefarmer

New member
We must be talking real food here, dang that sounds so good. Didn't have that recipe but I do now. Copied and will try real soon. Crawfish season is about finished here. Thinking shrimp might work. What do you think? CF
 

Cooksie

Well-known member
Site Supporter
I think shrimp would work just fine. I've never used that recipe, but I've eaten at Pappadeaux's many, many times.....love their food :wub:.
 
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