Source:

Houston Chronicle through Internet

Serves/Makes:8 servings

Ingredients

• 3 pounds Crawfish
• 2 ounces Olive oil
• 1 tsp (5 ml) Paprika
• 1/8 tsp (1 ml) Cayenne pepper
• 2 quarts (1900 ml) Water
• 1/2 cup (125 ml) Onion, chopped
• 1/2 cup (125 ml) Green bell pepper, chopped
• 1 tbsp (15 ml) Tomato paste
• 3 cups (700 ml) Whipping cream
• 1/2 cup (125 ml) Tomato, chopped
• 2 ounces Brandy (4 tbsp)

Preparation

• 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 large sauce pan or Dutch oven.
• Add crawfish shells, paprika and cayenne.
• Saute 5 minutes.
• Add water and bring to boil.
• Reduce heat and simmer 30 minutes.
• Strain liquid into another pan.
• Crush shells to remove remaining liquid.
• Add that liquid to pan.
• Discard shells.
• Return liquid to heat and add onion, bell pepper, tomato paste, cream and tomato.
• Simmer 1 hour, stirring frequently.
• Add brandy and crawfish tail meat.
• Simmer 10 minutes.
• Serve hot.

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