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
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