Best Pappadeaux Crawfish Bisque Recipes
PAPPADEAUX CRAWFISH BISQUE
Make and share this Pappadeaux Crawfish Bisque recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Crawfish
Yield 8 , 6 serving(s)
Number Of Ingredients 11
Steps:
- 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 sauce pan 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 Facts : Calories 733.1, Fat 56.6, SaturatedFat 29.2, Cholesterol 473.6, Sodium 297.9, Carbohydrate 6.5, Fiber 0.9, Sugar 1.8, Protein 42.7
PAPPADEAUX CRAWFISH BISQUE
not set
Provided by BigOven Cooks
Categories Soups, Stews and Chili
Time 30m
Yield 1
Number Of Ingredients 11
Steps:
- Pappadeaux is a restaurant chain in Texas that serves cajun & creole food. For a chain place, I have really enjoyed eating there. They tend to even have creative specials too. When I get to suggest business lunches, I always go for Pappadeaux. It doesnt hurt that its close to the office either. Anyway, here it is! 1. Boil crawfish in a large pot of water. Drain & cool until crawfish can be handled easily, remove tail & save shells. Refriderate tail meat. 2. Heat oil in large sauce pan or Dutch oven. Add crawfish shells, paprika & cayenne. Saute 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 Source: Houston Cronicle Posted to recipelu-digest Volume 01 Number 523 by [email protected] on Jan 14, 9
Nutrition Facts : Calories 2804 calories, Fat 194.5071374 g, Carbohydrate 40.16947442478 g, Cholesterol 1684.68 mg, Fiber 8.13802516758442 g, Protein 208.7792005924 g, SaturatedFat 59.597098598592 g, ServingSize 1 1 Serving (2942g), Sodium 1337.722876006 mg, Sugar 32.0314492571956 g, TransFat 11.017292842192 g
PAPPADEAUX CRAWFISH BISQUE
Steps:
- 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 and tomato. Simmer 1 hour, stirring frequently. Add brandy and crawfish tail meat. Simmer 10 minutes. Serve hot.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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