Pappadeaux Crawfish Bisque Recipe

Name: Pappadeaux Crawfish Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs crawfish; 2 ounces olive oil; 1 teaspoon paprika; 1/8 teaspoon cayenne pepper; 2 quarts water; 1/2 cup onion, chopped; 1/2 cup green bell pepper; 1 tablespoon tomato paste; 3 cups whipping cream; 1/2 cup tomatoes, Chopped; 2 ounces brandy, 4 Tbsp

Servings: persons

3 lbs crawfish
2 ounces olive oil
1 teaspoon paprika
1/8 teaspoon cayenne pepper
2 quarts water
1/2 cup onion, chopped
1/2 cup green bell pepper
1 tablespoon tomato paste
3 cups whipping cream
1/2 cup tomatoes, Chopped
2 ounces brandy, 4 Tbsp

1
Boil crawfish in a large pot of water.
2
Drain and cool until crawfish can be handled easily, remove tail and save shells. Refrigerate tail meat.
3
Heat oil in large sauce pan or Dutch oven.
4
Add crawfish shells, paprika and cayenne. Saute 5 minutes.
5
Add water and bring to boil. Reduce heat and simmer 30 minutes.
6
Strain liquid into another pan.
7
Crush shells to remove remaining liquid and add that liquid. Discard shells.
8
Return to heat and add onion, bell pepper, tomato paste, cream and tomato.
9
Simmer 1 hour, stirring frequently.
10
Add brandy and crawfish tail meat. Simmer 10 minutes.
11
Serve hot.

772

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 lbs crawfish, 2 ounces olive oil, 1 teaspoon paprika, 1/8 teaspoon cayenne pepper, and more.

Yes, Pappadeaux Crawfish Bisque falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pappadeaux Crawfish Bisque

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