Pappadeaux Crawfish Bisque

Source: Houston Chronicle. 3 lb. Crawfish 2 oz Olive Oil 1 tsp. Paprika 1/8 tsp. Cayenne Pepper 2 qt. water 1/2 cup each, chopped: onion & green bell pepper 1 Tbsp. Tomato Paste 3 cups Whipping Cream 1/2 cup Chopped Tomato 2 oz Brandy (4 Tbsp.) Boil crawfish in a large pot of water. Drain & cool until crawfish can be handled easily, remove tail & save shells. Refrigerate tail meat. Heat oil in large sauce pan or Dutch oven. Add crawfish shells, paprika & cayenne. Sauté 5 minutes. Add water & bring to boil. Reduce heat & simmer 30 minutes. Strain liquid into another pan. Crush shells to remove remaining liquid & add that liquid. Discard shells. 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 PS. On one of the recipes - this was a note I found : I suspect the missing ingredient is the roux - equal parts flour and liquid. This is usually the key to thick bisques.