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.

Preparation: 15 minutes

Cooking: 1 hour 45 minutes

Total: 2 hours

Serves:

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 for 5 minutes.
Add water and bring to boil. Reduce heat and simmer for 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 for 1 hour, stirring frequently.
Add brandy and crawfish tail meat. Simmer for 10 minutes.
Serve hot. Enjoy!