Recipe - Pappadeaux Crawfish Bisque

3 pound Crawfish
2 ounce Olive Oil
1 teaspoon Paprika
1/8 teaspoon Cayenne Pepper
2 qt Water
One half cup Chopped onion
One half cup Green bell pepper
1 tablespoon Tomato Paste
3 cup Whipping Cream
One half cup Chopped Tomato
2 ounce Brandy; (4 Tbl)

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.