| Crawfish Bisque |
| 3 lbs Crawfish 2 oz Olive Oil 1 t Paprika 1/8 t Cayenne 2 qts Water |
| 1 T Tomato Paste 3 C Whipping Cream 1/2 C chopped Tomato 4 T Brandy (we use Jack Daniels) 1/2 C ea Onion, grn pepper, chopped |
| Boil crawfish in large pot of water; Drain and cool until crawfish can be easily handled; remove tail meat and save shells. refridgarate tail meat. Heat oil in a large sauca pan or dutch oven. Add crawfish shells, paprika and cayenne; saute 5 minutes. Add water and bring to a boil. Reduce heat and simmer 30 minutes. Strain liquid into another pan; crush shells to remove liquid, Discard shells. Return to heat and add onion, bell pepper, tomato paste, cream and tomato. Simmer 1 hour, stirring frequently. Add brandy (or Jack) and crawfish tail meat, simmer 10 minutes. Serve hot, with white rice, boiled red potatoes and crusty bread slathered with softened butter! |