How To Make Crawfish Bisque (Pappadeaux Copycat)
Enjoy intense flavors of this Pappadeaux copycat crawfish bisque, made with tomatoes, warm spices, and whipping cream, for a rich and flavorful dish.
Serves:
Ingredients
- 3lbscrawfish
- 2ozolive oil
- 1tsppaprika
- ⅛tspcayenne pepper
- 8cupswater
- ½cuponion,chopped
- ½cupgreen bell pepper
- 1tbsptomato paste
- 3cupswhipping cream
- ½cuptomatoes,chopped
- 2ozbrandy,(4 tbsp)
Instructions
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Boil crawfish in a large pot of water.
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Drain and cool until crawfish can be handled easily, remove tail and save shells. Refrigerate tail meat.
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Heat oil in large sauce pan or Dutch oven.
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Add crawfish shells, paprika, and cayenne. Saute for 5 minutes.
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Add water and bring to boil. Reduce heat and simmer for 30 minutes.
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Strain liquid into another pan.
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Crush shells to remove remaining liquid and add that liquid. Discard shells.
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Return to heat and add onion, bell pepper, tomato paste, cream and tomato.
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Simmer for 1 hour, stirring frequently.
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Add brandy and crawfish tail meat. Simmer for 10 minutes.
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Serve hot. Enjoy!
Nutrition
- Calories: 642.38kcal
- Fat: 48.67g
- Saturated Fat: 24.80g
- Monounsaturated Fat: 18.17g
- Polyunsaturated Fat: 2.77g
- Carbohydrates: 6.57g
- Fiber: 0.84g
- Sugar: 5.10g
- Protein: 39.35g
- Cholesterol: 391.19mg
- Sodium: 207.96mg
- Calcium: 160.71mg
- Potassium: 908.28mg
- Iron: 2.26mg
- Vitamin A: 389.39µg
- Vitamin C: 16.73mg
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