Papadeaux's Crawfish Bisque

[BikeWriter]

Here's a recipe I love! I always double the amount of crawfish, and put about half of it through a blender to thicken and flavor the bisque. I also use much more of the bell pepper, and substitute roasted red peppers for their mellower flavor and color. Uh, I'll admit to adding more paprika, 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.)

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

[WritersBlock]

1. This sounds wonderful. I -love- crawfish!

One question... is it calling for 3 pounds of whole crawfish, or crawfish tails with the shell on?

[BikeWriter]

2. You have to try this then...

It's 3 pounds of whole crawfish, but as I said, I always double the amount. This is one of my favorite recipes of all times. :)

[WritersBlock]

3. Thanks. I will definitely try it.

We have langoustines here, which I think are sort of a salt-water variation on the crawfish. At any rate, they certainly remind me enough of crawfish to do the trick.

[BikeWriter]

4. One thing about Cajun and Creole cooking that always remains the same...

...Creativity is its soul. Who else could take something as ugly as a gar and make something as exquisite as gar balls? Use the langoustines, and lots of them. You'll love it!

[WritersBlock]

5. Very true.

(As I sit here eating a scambled egg sandwich with Zatarain's sprinkled on the eggs.)

[BikeWriter]

6. Hee hee hee! That sounds delicious...

...You'll do just fine with this recipe. :)

[wakemeupwhenitsover]

7. This might be interesting for Super Bowl

Can you make it ahead? Could I make the base & add the shrimp (no crawfish available) the day of? Does it really serve 8? Have you ever doubled it? Do you serve it over rice or as is? Sorry about so many questions. Can I ask where you got the recipe? It looks fantastic. I'll definately try it out, if not for Super Bowl than another day.

best,

[BikeWriter]

8. Certainly. I would think so, and the flavors may meld better fully...

...assembled overnight... It would depend on how hungry they are, how many it will serve.
I always double or treble everything, especially the seafood, shrimp works very nicely, use the shrimp shells as the directions describe...
I LURVE rice, do try to prepare the rice fresh, at least... If not, microwave it and fluff it up.
Uh, I had seen the recipe about thirty years ago, in one of the Houston papers, then found it online somewhere and modified it.
I prefer it with my additions, but then I'm not trying to make money on a small bowl of it, then sell you a twenty-five dollar platter of blackened redfish, as they are. Try it, you will adore it, as everyone I've prepared it for has. :)

[grasswire]

9. is there any trouble with ...

...separation of the cream? Or is it supposed to turn out that way?

I like the fact that it's a garlic-free recipe. I'm turned off by garlic in everything lately. Enough is enough.

[BikeWriter]

10. I haven't had any problem with it. It always works wonderfully.

Thinking back, I believe garlic might clash with the other flavors if used.

[Stinky The Clown]

11. Man-O-Man, we'd have fun meals .....

I'd put garlic in jello if people didn't look at me funny!

[BikeWriter]

12. I love the garlic, too.

I sometimes wrap a huge elephant garlic clove and butter in foil and bake it. I'll mash it and spread it on toast or mix with my meal. I avoid doing this when I'm planning to go out. :)