PAPPADEAUX CRAWFISH BISQUE
You can recreate the flavor of Pappadeaux Crawfish Bisque with this copycat recipe.
Provided by Stephanie Manley
Categories Soup
Time 1h20m
Number Of Ingredients 11
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!
Nutrition Facts : Calories 415 kcal, Carbohydrate 4 g, Protein 5 g, Fat 40 g, SaturatedFat 21 g, Cholesterol 150 mg, Sodium 103 mg, Sugar 1 g, ServingSize 1 serving
LADY AND SONS CRAB-STUFFED SHRIMP
A decadent seafood entree or appetizer with cream sauce and basil pesto.
Provided by Paula Deen
Time 25m
Yield 25
Number Of Ingredients 27
Steps:
- Preheat oven to 350 °F.
- Melt 1 tablespoon butter in a skillet over medium heat and cook green onions, green pepper and garlic powder until peppers are limp. Place in mixing bowl and add 4 1/2 teaspoons cream, mustard and cayenne pepper to sauteed vegetables, mix well.
- Add cracker crumbs, mayonnaise, egg, parsley and lemon juice; mix well. Gently fold in crabmeat. Form into small patties sized to stuff into shrimp; set aside.
- Split shrimp down the bottom center to tail, being careful not to cut through. Stuff each shrimp with crabmeat mixture. Wrap shrimp in bacon and secure with a toothpick. Place on a baking pan and cook at 350 °F until bacon is crisp and shrimp are pink, about 15 to 20 minutes.
- To serve, arrange 6 shrimp on each plate on a bed of rice, if desired, or serve as an appetizer. Drizzle with Basil Cream Sauce.
- Basil Cream Sauce:
- Heat 2 tablespoons butter and 1 tablespoon olive oil in a skillet over medium heat, add 1 teaspoon garlic and onion and cook until lightly browned, about 5 minutes. Add white wine and reduce by half. Add 1/2 quart heavy cream and chicken base and reduce by half again. Add pesto and roux, bring to a simmer and heat until slightly thickened, about 2 to 3 minutes.
- Pesto:
- In a food processor, blend basil leaves, walnuts, 1 cup olive oil, 1 teaspoon garlic and Parmesan cheese until a coarse paste is formed. Place in an airtight container and refrigerate until ready to use.
- Yield: about 1 1/2 cups
- Roux:
- Melt 1 stick of butter in a large skillet over medium-low heat. Slowly add flour and stir until lightly browned. Leftover roux can be stored, tightly covered, in the refrigerator for several weeks.
- Yield: about 1 1/4 cups
CRAWFISH ETOUFFEE
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a heavy bottom pan melt butter and add flour to make a roux. Stir constantly over a low heat until it takes on a beige color and loses the floury taste; about 30 minutes. When the roux is done, stir in vegetables, bacon and parsley. Add in beer, clam juice, bay leaf, seasonings and half-and-half. Stir, and cover pot. Let simmer for 30 to 45 minutes. Nearing the end of cooking time, add in precooked crawfish and serve over rice.
PAULA DEEN: CORRIE'S CREAMY CORN AND SHRIMP CHOWDER
This recipe is from Paula Deen's The Deen Family Cookbook. Corrie says her Mom served this in sourdough bread bowls. This is a super quick and simple meal that tastes like you slaved in the kitchen.
Provided by AmyZoe
Categories Chowders
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Put the corn cobs into a large pot with just enough water to cover (break the cobs in half if they don't fit).
- Boil gently for 20 minutes. Discard the cobs and reserve the corn-infused water.
- In a medium saucepan, melt the butter over medium heat.
- Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes.
- Add the corn kernels, chicken broth, cream, and 3 cups of the corn water.
- Season with salt and pepper to taste and bring to a boil.
- Lower the heat and let simmer for about 10 minutes.
- Add the shrimp and simmer until just opaque, 2 to 3 minutes.
- Ladle the chowder into soup bowls and garnish with green onions.
- Serve hot.
CRAWFISH CHOWDER RECIPE - (4.1/5)
Provided by á-10847
Number Of Ingredients 11
Steps:
- 1. Melt 2 tablespoons and 1-1/4 teaspoons of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/4 cup and 2 teaspoons butter, and saute the crawfish for 5 minutes; set aside. 2. In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.
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