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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