I love crawfish season! When we do a boil, I’m one of those crazy people that will package up the shells in gallon baggies to take them home. You can freeze them to make all sorts of stuff. Those shells have SO much flavor in them! In the recipe below I didn’t add the extra seasoning to the shells since they where already boiled in seasoning. My heart burn can only handle so much lol. You would be amazed at how flavorful of a bisque you will have.
(Adapted from Tastebook)
3 tbsp olive oil
3 lb crawfish (no tails or shells)
1 tsp paprika
1/8 tsp cayenne
6 cups water
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 tbsp tomato paste
3 cups heavy whipping cream
1/4 cup chopped tomato, peeled and seeded
4 oz butter
1 cup flour
2 oz brandy
Heat oil in saucepan. Sauté crawfish shells, paprika and cayenne for 5 minutes in oil.
Add water, bring to a boil and simmer for 30 minutes.
Strain liquid into another pan.
Crush shells to remaining liquid. Strain remaining liquid into first mixture.
Discard shells. Return to heat and add onion, bell pepper, tomato paste, cream and tomato.
In small pan, melt butter over medium heat. Whisk in flour and cook 2 minutes. do not let roux darken!
Add roux to main pot and whisky until thoroughly combined. Simmer 40 minutes, stirring frequently. Add brandy and crawfish tails; simmer 10 minutes. Serve Hot.