Pappadeaux Crawfish Bisque Recipes

PAPPADEAUX CRAWFISH BISQUE

Steps:

• 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.

PAPPADEAUX CRAWFISH BISQUE

Steps:

• Pappadeaux is a restaurant chain in Texas that serves cajun & creole food. For a chain place, I have really enjoyed eating there. They tend to even have creative specials too. When I get to suggest business lunches, I always go for Pappadeaux. It doesnt hurt that its close to the office either. Anyway, here it is! 1. Boil crawfish in a large pot of water. Drain & cool until crawfish can be handled easily, remove tail & save shells. Refriderate tail meat. 2. Heat oil in large sauce pan or Dutch oven. Add crawfish shells, paprika & cayenne. Saute 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 Source: Houston Cronicle Posted to recipelu-digest Volume 01 Number 523 by [email protected] on Jan 14, 9

PAPPADEAUX CRAWFISH BISQUE

Steps:

• Boil the crawfish in a large pot of water. Drain the crawfish and allow to cool so that they can be handled easily.
• Remove the tail meat and save the head and shells. Place the tail meat in your refrigerator.
• Heat the oil in a Dutch oven or a large saucepan. Add the crawfish heads and shells, paprika, and cayenne, and saute for 5 minutes.
• Add water and bring to a boil. Reduce the heat and simmer for 30 minutes.
• Strain the liquid into a separate pan. Crush the heads and shells to extract any remaining liquid and add that liquid to the pan. Discard the shells.
• Return to the heat and add bell pepper, onion, tomato, tomato paste, and cream. Simmer for 1 hour, stirring frequently.
• Add the brandy and the crawfish meat. Simmer for 10 minutes. Serve hot and enjoy!

PAPPADEAUX CRAWFISH BISQUE

Steps:

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

LOUISIANA CRAWFISH BISQUE

Steps:

• Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot; stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.