Pappadeaux Crawfish Bisque

You can make delicious Pappadeaux Crawfish Bisque just like they do.  Pappadeaux is known for their delicious seafood, and this bisque is no exception to that rule.  Serve with hot buttered rice if you desire.

bowl of soup with crawfish

Pappadeaux Crawfish Bisque

Pappadeaux Crawfish Bisque

  • Author:
  • Recipe Type: CopyKat Recipes, Seafood Recipes, Soup Recipes
  • Prep time: 10 minutes
  • Cook time: 1 hour, 10 minutes
  • Serves: 8
Pappadeaux Crawfish Bisque

This Bisque is wonderful treat on an cool winter night. Your family will love it!


  • 3 pounds Crawfish
  • 2 ounce Olive Oil
  • 1 teaspoon Paprika
  • 1/8 teaspoon Cayenne Pepper
  • 2 quart water
  • 1/2 cup each, chopped: onion and green bell pepper
  • 1 tablespoon Tomato Paste
  • 3 cup Whipping Cream
  • 1/2 cup Chopped Tomato
  • 2 ounce Brandy (4 tablespoon)


1. Boil crawfish in a large pot of water. Drain and cool until crawfish can be handled easily, remove tail and save shells. Refrigerate tail meat.

2. Heat oil in large sauce pan or Dutch oven. Add crawfish shells, paprika and cayenne. Saute 5 minutes. Add water and bring to boil. Reduce heat and simmer 30 minutes.

3. Strain liquid into another pan. Crush shells to remove remaining liquid and add that liquid. Discard shells.

4. Return to heat and add onion, bell pepper, tomato paste, cream and tomato. Simmer 1 hour, stirring frequently. Add brandy and crawfish tail meat. Simmer 10 minutes. Serve hot.

Print Recipe
  • bastisraul

    We travel to Atlanta many times during the year and always go to Pappa’s. For us, it is by far the best chain eatery in the country. The only disappointing item was their bisque. When making at home, we made two changes and it worked. Substituted seafood broth for the water and 6oz of sherry for the brandy. A little roux also helps tighten this up. Their fondoux is to die for!

    • Stephanie Manley

      I am kinda funny bout my bisque, I like them when they aren’t too dark, and they are more creamy. Some folks want to roast everything so much for me it destroys that flavor.

  • Jade

    This was originally posted in the Houston Chronicle many years ago. What is not posted is that the Chron ran a correction of the recipe later that included the missing roux. I make it a once a year or so because my husband loves it. I came up with a short-cut way of making it using Knorr shrimp bouillon and the frozen crawfish tails and it still tastes just as good as the restaurant, but much easier to make.

  • Karen

    Well I”ve never had Pappadeaux’s bisque but this stuff is good! Did make a roux so it would thicken a little bit but very good!

  • CG

    I was a kitchen manager for Pappadeaux for several years and this is not it. It sounds OK but it is not even close. I’ve made it a hundred times…I would know.

    • LouisianaCajun

      Can you please post the recipe

  • godschild


    • Stephanie

      I am so glad you enjoyed this bisque!

  • John C

    I don’t know what any of the reply’s above are talking about, but I just had the Pappadeaux Crawfish Bisque at their Denver location and all the ingreediants in this recipe seemed to be in the one I just ate. The Bisque was not pureed, it had small pieces of onion, green peppers and a good amount of Crawfish Tail Meat. I looked the recipe online because I am from Kansas City and do not have access to Pappadeaux locations unless I travel, and I wanted to see what was out there to make myself when I got back home ? I’m going to try this when I get home and I’ll you you know if it is the recipe or not, but this sure sounds like it ?

    John C

    • Originalmunchie

      The key to this recipe (which was not noted) is having a savory and spicy boil when you cook the crawfish. In fact one would most likely be using leftovers from a crawfish, shrimp or crab boil when making a recipe such as this.

      Another note to others, the recipe does not call for puree, but the extraction of some of the most savory stock in the pot, which is found in the heads of crawfish. In the crawfish culture many who partake, eat the tail meat and follow with a strong suck on the head.

      This recipe, if not exact, is fairly close..and even if you disagree, it is very very tasty.

      ps next time u r @ pappadeaux order a three wheel motion from the bar. It’s better than a swamp.thing. 😉

      Live from Houston Texas,


  • Jerry Patton

    We order this all the time at Pappadeaux’s and this is definitely not the recipe for the Crawfish Bisque they are serving now. This isn’t pureed and theirs has nothing green like green pepper in it.

  • Susan Wilkins

    This doesn’t sound like their bisque at all.

    • Stephanie

      I think this recipe may have some from the Houston Chronicle a few years ago. From time to time, restaurants do change their recipes.