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- Houston Chronicle through Internet
- 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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