1001 Recipe

Crayfish bisque Pappadeaux style

0 min
hard
11 ingredients
Category
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Crayfish bisque Pappadeaux style

Crawfish bisque is a creamy and refined soup that has its roots in French cuisine, where the term "bisque" refers to a soup made primarily with crustaceans. This culinary delight has been adapted and popularized in different regions of the world, especially in Latin America, although with variations in ingredients and presentation.

In Latin American countries, this dish may have different names or slight changes in the recipe. For example, in Mexico and some areas of the Caribbean, it is known as crab cream, while in other places it is called seafood soup bisque-style to emphasize the creamy texture and the use of crustaceans in its preparation. The French influence, especially in places like Colombia and Venezuela, has made this soup a symbol of high cuisine and a recurring option for special celebrations and fine dining restaurants.

The Pappadeaux-style recipe is a version inspired by the Cajun and Creole cuisine of the southern United States, where crawfish is a fundamental ingredient. Its combination of intense flavors, spices like cayenne pepper, and the use of brandy to enhance its aroma, make it an exquisite and highly appreciated preparation.

How to prepare Pappadeaux-style Crawfish Bisque

Ingredients: Crawfish, Olive oil, Paprika, Cayenne pepper, Water, Onion, Green bell pepper, Tomato paste, Whipping cream, Tomatoes, Brandy.

Steps:

Boil the crawfish in a large pot with water.

Drain and cool until the crawfish can be handled easily, remove the tail and save the shells.

Refrigerate the tail meat.

Heat oil in a large saucepan or Dutch oven.

Add the crawfish shells, paprika, and cayenne pepper.

Sauté for 5 minutes.

Add water and bring to a boil.

Reduce the heat and simmer for 30 minutes.

Strain the liquid into another saucepan.

Crush the shells to extract the remaining liquid and add that liquid.

Discard the shells.

Return to the heat and add onion, bell pepper, tomato paste, cream, and tomato.

Simmer for 1 hour, stirring frequently.

Add brandy and crawfish tail meat.

Simmer for 10 minutes.

Serve hot.

Bisque de cangrejo de río estilo Pappadeaux

Ingredients (11)

  • Crayfish
  • Olive oil
  • Paprika
  • Cayenne pepper
  • Water
  • Onion
  • Green bell pepper
  • Tomato paste
  • Whipping cream
  • Tomatoes
  • Brandy

Instructions (24 steps)

  1. 1 Boil the crayfish in a large pot with water
  2. 2 Drain and cool until the crayfish can be handled easily
  3. 3 remove the tail and save the shells
  4. 4 Refrigerate the tail meat
  5. 5 Heat oil in a large saucepan or Dutch oven
  6. 6 Add the crab shells
  7. 7 paprika
  8. 8 and cayenne
  9. 9 Sauté for 5 minutes
  10. 10 Add water and bring to a boil
  11. 11 Reduce the heat and simmer for 30 minutes
  12. 12 Strain the liquid into another saucepan
  13. 13 Crush the shells to extract the remaining liquid and add that liquid
  14. 14 Discard the shells
  15. 15 Return to the heat and add onion
  16. 16 bell pepper
  17. 17 tomato paste
  18. 18 cream
  19. 19 and tomato
  20. 20 Simmer for 1 hour
  21. 21 stirring frequently
  22. 22 Add brandy and crab tail meat
  23. 23 Simmer for 10 minutes
  24. 24 Serve hot

Nutritional Information

Calories: 733 kcal
Protein: 0g
Carbohydrates: 146g
Fat: 87g
Azúcar: 0g
Sodio: 85mg

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15 Minutes Or Less Preparation Time Dish Main Ingredient Preparation Bisques Creams Soups Soups Stews Seafood Diets Shellfish Crayfish