You can make delicious Pappadeaux Crawfish Bisque just like they do. Pappadeaux is known for its delicious seafood, and this bisque is no exception to that rule. Serve with hot buttered rice if you desire. You can make this Lousianna-inspired dish at home.
You can make delicious Pappadeaux Crawfish Bisque just like they do. Pappadeaux is known for its delicious seafood, and this bisque is no exception to that rule. This copycat Pappadeaux Crawfish Bisque is perfect to make when you are having crawfish. A bisque is a creamy soup that isn’t hard to make and you can enjoy this recipe during the crawfish season when you prepare it at home.
One of my readers tells me that Pappadeaux locations have some latitude in changing some of the ingredients in many of their recipes. This is refreshing as it lets you know they actually cook the food there – it isn’t made in a large kitchen and then shipped out to the restaurants like it is in many places.
Crawfish are also called mudbugs but don’t let that name put you off! These small bright red crustaceans have only a very short season in which to enjoy them. The edible part of a crawfish is in the tail, which means that in many recipes, much of the crawfish can’t be utilized because it consists of the head and shell. Crawfish bisque is special because it enables you to use the whole of the crawfish.
Table of Contents
What is a bisque?
A bisque is a creamy soup and this one utilizes the shells of the crawfish. What you get is a flavorful broth from the shells. Bisque isn’t hard to make and you can enjoy the soup when you make it at home.
What gives a bisque the flavor?
What gives bisque its flavor is cooking the shells in the water. So if you are making an etouffee, you may want to use the meat for the etouffee and the shells can be used for bisque. When you do this, you leach out all of the flavors out of the shells. You will get a flavorful broth that is hard to resist. You may want to serve this soup with some French bread and butter.
Ingredients for Louisiana style crawfish bisque
What you need to make the bisque:
- Crawfish – you can use crawfish tail meat
- Olive Oil
- Cayenne Pepper
- Green Bell Pepper
- Tomato Paste
- Heavy Cream
- Salt – if desired
How to Make Crawfish Bisque
Boil crawfish in a large pot of water. Drain and cool until crawfish can be handled easily.
Remove crawfish meat from shells. Refrigerate meat and save the shells.
Heat oil in a saucepan. Add shells paprika, and cayenne pepper. Saute for 5 minutes.
Add water, bring to a boil, then reduce heat and simmer for 30 minutes.
Strain the crawfish stock you just made into another pan. Crush shells to remove liquid then discard shells.
Heat liquid and add onion, bell pepper, tomato paste, cream, and chopped tomatoes.
Simmer for 1 hour, be sure to stir frequently. Taste soup now and see if it needs salt. Add salt if you desire.
Pour into soup bowls and enjoy!
Add crawfish meat and brandy. Simmer 10 minutes.
Serve and enjoy!
What to serve with Crawfish Bisque
How to store leftover crawfish bisque
I recommend storing any leftover portion of this soup in an airtight container in the refrigerator for up to three days. When you are ready to serve this soup again, I recommend heating on low heat in a pot on the stovetop. You should heat the soup gently and slow so the soup does not seperate.
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Bread to Enjoy with Soup:
Pappadeaux Crawfish Bisque
- 3 pounds crawfish
- 2 ounces olive oil
- 1 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 2 quarts water
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- 1 tablespoon Tomato Paste
- 3 cups Whipping Cream
- 1/2 cup Chopped Tomato
- 4 tablespoons brandy
- 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!