easy penne alla vodka, broccoli
crockpot chicken enchilada soup
garlic sizzling shrimp, snap peas herbed cheese buttermilk biscuits
flat iron steak with red wine sauce, baked potatoes, green beans
bbq chicken thighs, skillet corn
pulled pork tacos with sweet chili slaw, black beans
Jap Chae

Sunday, March 1, 2009

Crawfish Bisque

We had a wonderful Crawfish boil yesterday at Finley's G-Ma's. Jack outdid himself with the tasiest and spiciest crawfish, it was a great first taste for the crawfish season! Even better, he sent me home with a gallon bag full of crawfish tails. I spent the morning peeling them for Crawfish Bisque. I used the recipe from the Chronicle from Pappadeaux, but after 30 minutes of simmering, I realized that something was not quite right. I made a quick blonde roux and added it to the bisque, perfect! I also didn't have any brandy on hand, so I used sherry instead. If it is good enough for Turtle Soup, it is good enough for bisque. I also didn't add any spices except a bay leaf, since the crawfish I had were already spiced just right.

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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lovephileo1 said...

nice recipe,is this your own recipe? -Cris

finleyanne said...

It's from the Chronicle.

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