Pappadeaux Crawfish Bisque Recipe
This Pappadeaux bisque is all about deep, rich seafood flavor with a silky, creamy texture!A homemade crawfish stock is key, and taking the time to simmer the shells makes all the difference.A slow-cooked roux gives the soup its signature thickness, blending smoothly with the heavy cream.The crawfish tails get folded in right at the end so they stay tender and don’t overcook.I always add a splash of sherry for a little extra depth—it rounds out the richness of the cream.
Ingredients
- 3 lbs Crawfish
- 2 oz Olive Oil
- 1 tsp Paprika
- 1/8 tsp Cayenne Pepper
- 2 qt Water
- 1/2 cup Onion chopped
- 1/4 cup Green Bell Pepper chopped
- 2 tbsp Garlic minced
- 1/2 cup Heavy Cream
- 1/2 cup Tomato Paste
- 1/4 cup All-Purpose Flour
- 1/4 cup Butter
- Salt and Pepper to taste
Instructions
- Boil the crawfish in a large pot of water.
- Once cooked, drain and allow them to cool.
- Remove the tails and set the meat aside.
- In a large saucepan, heat olive oil over medium heat.
- Add the crawfish shells, paprika, and cayenne pepper.
- Saute for about 5 minutes until fragrant.
- Add water to the saucepan and bring it to a boil.
- Reduce heat and let it simmer for 30 minutes.
- Strain the liquid into another pot, discarding the solids.
- In a clean pot, melt butter and add the chopped onion, bell pepper, and garlic.
- Saute until the vegetables are tender.
- Stir in the flour and cook for a few minutes, ensuring it doesn't burn.
- Gradually whisk in the crawfish broth, tomato paste, and heavy cream.
- Let it simmer for about 15 minutes, stirring occasionally.
- Add the reserved crawfish meat, season with salt and pepper, and cook for another 5 minutes.
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