Pappadeaux Crawfish Bisque

You can recreate the flavor of Pappadeaux Crawfish Bisque with this copycat recipe.

👥 8 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 10 min🔥 Cook: 1h 10m👤 Stephanie Manley📖 copykat

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🥘 Ingredients

Check off ingredients as you prepare them:

Boil the crawfish in a large pot of water. Drain the crawfish and allow to cool so that they can be handled easily.

crawfish3 pounds

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.

crawfish3 poundspaprika1 teaspoon

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.

Tomato Paste1 tablespoon

Add the brandy and the crawfish meat. Simmer for ⏱️ 10 minutes. Serve hot and enjoy!

brandy4 tablespoonscrawfish3 pounds

calories

415 kcal

fat Content

40 g

serving Size

1 serving

sugar Content

1 g

sodium Content

103 mg

protein Content

5 g

cholesterol Content

150 mg

carbohydrate Content

4 g

saturated Fat Content

21 g

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