Pappadeaux Crawfish Bisque
3 lb Crawfish
1/2 c Green bell pepper
2 oz Olive Oil
1 tb Tomato Paste
1 ts Paprika
3 c Whipping Cream
1/8 ts Cayenne Pepper
1/2 c Chopped Tomato
1/2 c Chopped onion
2 qt Water
2 oz Brandy; (4 Tbl)
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 Chronicle
Blonde Roux - 1/4 cup butter, melt over medium heat. Whisk in 1/3 cup flour and keep whicking until all flour is incorporated. I add this about halfway through the hour simmering.
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2 comments:
nice recipe,is this your own recipe? -Cris
It's from the Chronicle.
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