Pappadeaux Crawfish Bisque



  • 3 pounds crawfish
  • 2 ounces olive oil
  • 1 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 2 quarts water
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped onion
  • 1 tablespoon Tomato Paste
  • 3 cups Whipping Cream
  • 1/2 cup Chopped Tomato
  • 4 tablespoons brandy


  • Boil the crawfish in a large pot of water. Drain the crawfish and allow to cool so that they can be handled easily.
  • Remove the tail meat and save the head and shells. Place the tail meat in your refrigerator.
  • Heat the oil in a Dutch oven or a large saucepan. Add the crawfish heads and shells, paprika, and cayenne, and saute for 5 minutes. 
  • Add water and bring to a boil. Reduce the heat and simmer for 30 minutes.
  • Strain the liquid into a separate pan. Crush the heads and shells to extract any remaining liquid and add that liquid to the pan. Discard the shells. 
  • Return to the heat and add bell pepper, onion, tomato, tomato paste, and cream. Simmer for 1 hour, stirring frequently. 
  • Add the brandy and the crawfish meat. Simmer for 10 minutes. Serve hot and enjoy!


Calories: 415kcal | Carbohydrates: 4g | Protein: 5g | Fat: 40g | Saturated Fat: 21g | Cholesterol: 150mg | Sodium: 103mg | Potassium: 200mg | Fiber: 0g | Sugar: 1g | Vitamin A: 1540IU | Vitamin C: 10.6mg | Calcium: 82mg | Iron: 0.6mg

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