Pappadeaux Seafood Kitchen Crawfish Bisque Recipe
Pappadeaux Seafood Kitchen’s Crawfish Bisque is a rich, velvety bowl of Cajun comfort, brimming with tender crawfish tails, bold spices and a deep, savory roux that warms the soul with every spoonful. Make our Pappadeaux Seafood Kitchen Crawfish Bisque Recipe at home. With our Secret Restaurant Recipe your Crawfish Bisque will taste just like Pappadeaux Seafood Kitchen.
Yield: 4 Servings
Ingredients
- 4 tablespoons Unsalted Butter
- 1 small Yellow Onion finely chopped
- 1 stalk Celery finely chopped
- 1 small Green Bell Pepper finely chopped
- 2 cloves Garlic minced
- 3 tablespoons All-Purpose Flour
- 1 tablespoon Tomato Paste
- 1/2 cup Dry White Wine
- 4 cups Seafood Stock or Shrimp Stock
- 1 pound Crawfish Tails with Fat + a few extra for garnish if desired
- 1/2 teaspoon Cayenne Pepper
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Dried Thyme
- 1/4 teaspoon White Pepper
- Salt to taste
- 1/2 cup Heavy Cream
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Fresh Lemon Juice
- 2 tablespoons Fresh Parsley finely chopped
Instructions
- Place butter into a heavy-bottomed pot,. Place over medium heat.
- When butter has melted and is hot (do not burn), add onion, celery and bell pepper. Sauté until softened, about 6 minutes.
- Stir in garlic. Cook 1 minute more.
- Whisk in flour and stir constantly for 2 minutes to form a golden roux.
- Add tomato paste. Cook for 1 minute.
- Then deglaze pan with white wine, scraping up any browned bits.
- Gradually whisk in seafood or shrimp stock until smooth.
- Stir in crawfish tails with fat, cayenne, paprika, thyme, white pepper, and salt. Simmer uncovered for 15 - 20 minutes, stirring occasionally, until flavors deepen and bisque thickens slightly.
- Lower heat.
- Stir in heavy cream, Worcestershire sauce and lemon juice. Simmer gently for 5 more minutes.
- Remove from heat.
- Stir in fresh parsley.
- Garnish with reserved crawfish tails, if using, and serve hot.