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| RECIPE FOR PAPPADEAUX CRAWFISH BISQUE |
Title: Pappadeaux Crawfish Bisque
Category: Restaurant
Instructions:
Pappadeaux Crawfish Bisque
Source: Houston Chronicle - Pappadeaux Restaurant
3 pounds crawfish
2 ounces olive oil
1 teaspoon paprika
1/8 teaspoon cayenne pepper
2 quarts water
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 tablespoon tomato paste
3 cups whipping cream
1/2 cup chopped tomato
4 tablespoons brandy
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 saucepan or Dutch oven. Add crawfish shells, paprika and cayenne. Saut
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