lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

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.
Pin It Now!


Anonymous said...

nice recipe,is this your own recipe? -Cris

katie said...

It's from the Chronicle.

Related Posts Plugin for WordPress, Blogger...