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Pappadeux Crawfish Bisque
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Houston Chronicle through Internet

Serves/Makes:8 servings

  • 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)
  • 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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