Recipe: Papadeux's Crawfish Bisque (Copycat)

Pappadeaux Crawfish Bisque (Copycat)
Source: Houston Chronicle.

3 lb. Crawfish
2 oz Olive Oil
1 tsp. Paprika
1/8 tsp. Cayenne Pepper
2 qt. water
1/2 cup each, chopped: onion & green bell pepper
1 Tbsp. Tomato Paste
3 cups Whipping Cream
1/2 cup Chopped Tomato
2 oz Brandy (4 Tbsp.)

Boil crawfish in a large pot of water. Drain & cool until crawfish can be handled easily, remove tail & save shells. Refrigerate tail meat.

Heat oil in large sauce pan or Dutch oven. Add crawfish shells, paprika & cayenne. Saut 5 minutes. Add water & bring to boil. Reduce heat & simmer 30 minutes.

Strain liquid into another pan. Crush shells to remove remaining liquid & add that liquid. Discard shells.

Return to heat and add onion, bell pepper, tomato paste, cream & tomato. Simmer 1 hour, stirring frequently. Add brandy and crawfish tail meat. Simmer 10 minutes. Serve hot.

Servings: 8

PS. On one of the recipes - this was a note I found :
I suspect the missing ingredient is the roux - equal parts flour and liquid. This is usually the key to thick bisques.