| 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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