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Pappadeaux Crawfish Bisque

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Makes: Enough Total Time: 2 hr
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 3 lb. crawfish
  • 2 oz. olive oil
  • 1 tsp. paprika
  • 1/8 tsp. cayenne pepper
  • 2 qt. water
  • 1/2 cup each: chopped onion & green bell pepper
  • 1 Tbsp. tomato paste
  • 3 cups whipping cream
  • 1/2 cup chopped tomato
  • 2 oz. brandy (4 Tbsp.)
make it
1. Boil crawfish in a large pot of water. Drain & cool until crawfish can be handled easily, remove tail & save shells. Refrigerate tail meat.

2. Heat oil in large sauce pan or Dutch oven. Add crawfish shells, paprika & cayenne. Sauté 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 and tomato. Simmer 1 hour, stirring frequently. Add brandy and crawfish tail meat. Simmer 10 minutes. Serve hot.
Notes
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