| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Cajun | 1 | Servings | |
INGREDIENTS
| 3 | lb | Crawfish |
| 2 | oz | Olive Oil |
| 1 | ts | Paprika |
| 1/8 | ts | Cayenne Pepper |
| 2 | qt | Water |
| 1/2 | c | Chopped onion |
| 1/2 | c | Green bell pepper |
| 1 | tb | Tomato Paste |
| 3 | c | Whipping Cream |
| 1/2 | c | Chopped Tomato |
| 2 | oz | Brandy; (4 Tbl) |
INSTRUCTIONS
Pappadeaux is a restaurant chain in Texas that serves cajun & creole food. For a chain place, I have really enjoyed eating there. They tend to even have creative specials too. When I get to suggest business lunches, I always go for Pappadeaux. It doesn't hurt that it's close to the office either. Anyway, here it is! 1. Boil crawfish in a large pot of water. Drain & cool until crawfish can be handled easily, remove tail & save shells. Refriderate tail meat. 2. Heat oil in large sauce pan or Dutch oven. Add crawfish shells, paprika & cayenne. Saute 5 minutes. Add water & bring to boil. Reduce heat & simmer 30 minutes. 3. Strain liquid into another pan. Crush shells to remove remaining liquid & add that liquid. Discard shells. 4. 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 Source: Houston Cronicle Posted to recipelu-digest Volume 01 Number 523 by jecraig@lan-inc.com on Jan 14, 9
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