bowl of soup with crawfish
Print Pin
5 from 1 vote

Pappadeaux Crawfish Bisque

You can recreate the flavor of Pappadeaux Crawfish Bisque with this copycat recipe.
Course Soup
Cuisine Cajun
Keyword Pappadeaux Crawfish Bisque
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 415kcal
Author Stephanie Manley

Ingredients

  • 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

Instructions

  • Boil crawfish in a large pot of water. Drain and cool until crawfish can be handled easily, remove the tail and save shells. Refrigerate tail meat. 2
  • Heat oil in a large saucepan 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.

Nutrition

Calories: 415kcal | Carbohydrates: 4g | Protein: 5g | Fat: 40g | Saturated Fat: 21g | Cholesterol: 150mg | Sodium: 103mg | Potassium: 200mg | Fiber: 0g | Sugar: 1g | Vitamin A: 30.8% | Vitamin C: 12.8% | Calcium: 8.2% | Iron: 3.2%
Tried this recipe?Mention @CopyKatRecipes or tag #copykatrecipes!