Friday, February 23, 2007

I love Papadeaux's Crawfish Bisque!

Here's a recipe I adore. I always double the amount of crawfish, and I put about half of the meat through a blender to thicken and flavor the bisque. I also use much more of the bell pepper than called for, and I substitute roasted red bell peppers for their mellower flavor and color. Erm, I'll admit to adding more paprika than the recipe calls for, too.
I'm heavy handed with all the ingredients. This is a dynamite recipe, and works well with shrimp substituted, or added to the crawfish. I'm sure it would be exquisite using lobster.
Papadeaux's Crawfish Bisque
Ingredients:
3 lb. Crawfish
2 oz Olive Oil
1 tsp. Paprika
1/8 tsp. Cayenne Pepper
2 qt. water
1/2 C. each, chopped: onion & green bell pepper
1 Tbsp. Tomato Paste
3 C. Whipping Cream
1/2 C. Chopped Tomato
2 oz Brandy (4 Tbsp.) ~Cough!~ I use more. ~Cough!~

Preparation:
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 & tomato. Simmer 1 hour, stirring frequently. Add brandy and crawfish tail meat. Simmer 10 minutes. Serve hot.

Servings: 8

10 comments:

Carrie! :o) said...

Ya know, I've never had crawfish. Maybe one day I'll be brave.

FamilySnows said...

I have never cooked with crawfish, but I know my DH will love this! Thanks.

Overwhelmed! said...

I don't know if I'm brave enough to cook crawfish. I might have to have Oronzo make this one. :)

I love Papadeaux's restaurant, it's just a bit pricey.

Thanks so much for participating in my Favorite Ingredients Friday recipe exchange. I do appreciate it.

Scooter said...

Carrie, you really ought to try this recipe with them. Everyone I've tried it on adored it. :)

Scooter said...

You're welcome, FamilySnows. Cook this one for him, and I'm betting he'll praise your cooking! :)

Scooter said...

Thank you, Overwhelmed! Yes, Pappadeaux is pricey, and as one of their chefs explained to me they can't put much seafood in their bisque or gumbos because you wouldn't want the $25.00 blackened redfish.
Well, sometimes all I want is a meaty bisque or gumbo, and I make my own. :)

Larae said...

This sounds fabulous, thank you for sharing!

Bird Advocate said...
This comment has been removed by the author.
Scooter said...

You're most welcome, Larae. Yes, the original recipe is excellent, but we believe our additions make it truly memorable. Please stay tuned, we have other innovative recipes we've either perfected from scratch over the years or adapted from existing ones. :)

Sherry said...

Scooter, this recipe has been so well received I'm sure the Cajun Chili would be, too. :)