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Wild Cheff Crawfish Bisque

A tasty bisque.

Wild Cheff products needed for this recipe:

Ingredients

  • 3 lbs of crawfish (shrimp can be substituted)
  • 1/2 cup of tomato, seeded and chopped
  • 1 tbsp of tomate paste
  • 2 quarts of water
  • 1/2 cup each of onion and green bell pepper, chopped
  • 1/2 tsp of Wild Cheff Cajun Spice Blend
  • 1 tsp of paprika
  • 2 oz of olive oil
  • 3 cups of heavy or whipping cream
  • 4 tbsp of Brandy

Instructions

  • 1. Boil whole crawfish in a large pot of water.
  • 2. Drain and cool until cawfish can be handled easily, then remove tail and tail meat, and save shells. Refrigerate tail meat.
  • 3. Heat oil in a large saucepan or Dutch oven.
  • 4. Add crawfish shells, paprika and Wild Cheff Cajun Spice Blend.
  • 5. Saute for 5 minutes. Add water and bring to a boil. Reduce heat and simmer for 30 minutes.
  • 6. Strain liquid through a fine mesh strainer into another pan.
  • 7. Crush shells down to remove any remaining liquid and add that liquid (make sure it is clear of any shells). Discard shells.
  • 8. Return to heat and add bell pepper, onion, tomato paste, cream and crawfish tail meat.
  • 9. Simmer for 1 hour, stirring frequently.
  • 10. Add brandy and crawfish tail meat. Simmer 10 minutes and serve hot with warm crusty bread.
  • 11. Garnish with either a pinch of Wild Cheff Fish Lovers Spice Blend or chopped fresh parsley on top of each serving.

Instructions

  • 1. Boil whole crawfish in a large pot of water.
  • 2. Drain and cool until cawfish can be handled easily, then remove tail and tail meat, and save shells. Refrigerate tail meat.
  • 3. Heat oil in a large saucepan or Dutch oven.
  • 4. Add crawfish shells, paprika and Wild Cheff Cajun Spice Blend.
  • 5. Saute for 5 minutes. Add water and bring to a boil. Reduce heat and simmer for 30 minutes.
  • 6. Strain liquid through a fine mesh strainer into another pan.
  • 7. Crush shells down to remove any remaining liquid and add that liquid (make sure it is clear of any shells). Discard shells.
  • 8. Return to heat and add bell pepper, onion, tomato paste, cream and crawfish tail meat.
  • 9. Simmer for 1 hour, stirring frequently.
  • 10. Add brandy and crawfish tail meat. Simmer 10 minutes and serve hot with warm crusty bread.
  • 11. Garnish with either a pinch of Wild Cheff Fish Lovers Spice Blend or chopped fresh parsley on top of each serving.

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