Free Recipe Pappadeaux Crawfish Bisque
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Pappadeaux Crawfish Bisque Recipe
3 lb Crawfish
2 oz Olive Oil
1 ts Paprika
1/8 ts Cayenne Pepper
2 qt Water
1/2 c Chopped onion
1/2 c Green bell pepper
1 tb Tomato Paste
3 c Whipping Cream
1/2 c Chopped Tomato
2 oz Brandy; (4 Tbl)
Pappadeaux Crawfish Bisque Preparation
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 Volume 01 Number 523 by jecraig@lan-inc.com on Jan 14, 9
Cooking Temperature:
Recipe Serves: 1
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