Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Pappadeaux Crawfish Bisque


Yield: 6 Servings

3 lb Crawfish
2 oz Olive Oil
1 tsp Paprika
1/8 tsp Cayenne Pepper
2 quart water
1/2 cup Each; chopped: onion and Green bell pepper
1 tablespoon Tomato Paste
3 cup Whipping Cream
1/2 cup Chopped Tomato
2 oz Brandy; (4 Tbsp)

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. Sauté 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.

Servings: 8

Per serving: 691 Calories; 56g Fat (72% calories from fat); 39g Protein; 8g Carbohydrate; 422mg Cholesterol; 192mg Sodium




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.