Pappadeaux Crawfish Bisque

Ingredients

• 3 lbs crawfish
• 2 ounces olive oil
• 1 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 2 quarts water
• 1/2 cup onion, chopped
• 1/2 cup green bell pepper
• 1 tablespoon tomato paste
• 3 cups whipping cream
• 1/2 cup tomato, chopped
• 2 ounces brandy, 4 tbsp

Recipe

• 1 boil crawfish in a large pot of water.
• 2 drain and cool until crawfish can be handled easily, remove tail and save shells. refrigerate tail meat.
• 3 heat oil in large sauce pan or dutch oven.
• 4 add crawfish shells, paprika and cayenne. saute 5 minutes.
• 5 add water and bring to boil. reduce heat and simmer 30 minutes.
• 6 strain liquid into another pan.
• 7 crush shells to remove remaining liquid and add that liquid. discard shells.
• 8 return to heat and add onion, bell pepper, tomato paste, cream and tomato.
• 9 simmer 1 hour, stirring frequently.
• 10 add brandy and crawfish tail meat. simmer 10 minutes.
• 11 serve hot.