🫙 From the Spice Rack

pappadeaux crawfish bisque

Name: pappadeaux crawfish bisque
Ingredients: 3 pound crawfish; 2 ounce olive oil; 1 teaspoon paprika; 1/8 teaspoon cayenne pepper; 2 quarts water; 1/2 cup chopped onion; 1/2 cup chopped green bell pepper; 1 tablespoon tomato paste

Pappadeaux Crawfish Bisque Source: Houston Chronicle - Pappadeaux Restaurant 3 pounds crawfish 2 ounces olive oil 1 teaspoon paprika 1/8 teaspoon cayenne pepper 2 quarts water

maineasy

Ingredients8 items

Ingredients

3poundcrawfish
2ounceolive oil
1teaspoonpaprika
1/8teaspooncayenne pepper
2quarts water
1/2cupchopped onion
1/2cupchopped green bell pepper
1tablespoontomato paste

Directions

1
Pappadeaux Crawfish Bisque Source: Houston Chronicle - Pappadeaux Restaurant 3 pounds crawfish 2 ounces olive oil 1 teaspoon paprika 1/8 tea
2
Drain and cool until crawfish can be handled easily
3
Remove tail and save shells
4
Refrigerate tail meat
5
Heat oil in large saucepan or Dutch oven
6
Add crawfish shells, paprika and cayenne
7
Sauté 5 minutes
8
Add water and bring to boil

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