Pappadeaux's Crawfish Bisque

Recipe Ingredients

3 lbs	1362g / 48oz	Crawfish
2 oz	56g	Olive oil
1 teaspoon	5ml	Paprika
1/8 teaspoon	0.6ml	Cayenne pepper
2		Water
1/2 cup	31g / 1.1oz	Chopped onion
1/2 cup	118ml	Green bell pepper
1 tablespoon	15ml	Tomato paste
3 cups	711ml	Whipping cream
1/2 cup	31g / 1.1oz	Chopped tomato
4 tablespoons	60ml	Brandy - (2 oz)

Recipe Instructions

Boil crawfish in a large pot of water. Drain and cool until crawfish can be handled easily, remove tail and save shells. Refrigerate tail meat.

Heat oil in large sauce pan or Dutch oven. Add crawfish shells, paprika and cayenne. Saute 5 minutes. Add water and bring to boil. Reduce heat and simmer 30 minutes.

Strain liquid into another pan. Crush shells to remove remaining liquid and add that liquid. Discard shells.

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.

This recipe yields 8 servings.

Source:
CopyKat Recipes at http://www.copykat.com

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