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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
minutes
Cook Time
1
hour
hour
10
minutes
minutes
Total Time
1
hour
hour
20
minutes
minutes
Servings
8
Calories
415
kcal
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 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
Calories:
415
kcal
|
Carbohydrates:
4
g
|
Protein:
5
g
|
Fat:
40
g
|
Saturated Fat:
21
g
|
Cholesterol:
150
mg
|
Sodium:
103
mg
|
Potassium:
200
mg
|
Fiber:
0
g
|
Sugar:
1
g
|
Vitamin A:
1540
IU
|
Vitamin C:
10.6
mg
|
Calcium:
82
mg
|
Iron:
0.6
mg
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@CopyKatRecipes
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