Pappadeaux Crawfish Bisque - Easy Recipes


Source: Houston Chronicle - Pappadeaux Restaurant

Ingredients

  • 3 pounds crawfish
  • 2 ounces olive oil
  • 1 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 2 quarts water
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 tablespoon tomato paste
  • 3 cups whipping cream
  • 1/2 cup chopped tomato
  • 4 tablespoons brandy

Instructions

Boil crawfish in a large pot of water. Drain and cool until crawfish can be handled easily. Remove tail and save shells. Refrigerate tail meat. Heat oil in a large saucepan or Dutch oven. Add crawfish shells, paprika, and cayenne. Saut

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