Crayfish can be bought live in season at a good fish market. Keep them in a plastic bag with holes punched in until ready to use.
- Servings: 8
Source: Martha Stewart Living, September/October 1991
- 2 tablespoons unsalted butter
- 1 cup finely diced carrots
- 1 cup finely diced red onion
- 1 cup finely diced shallots
- 1/4 cup chopped parsley stems
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 pounds crayfish
- 4 medium tomatoes, peeled, seeded, and diced
- Salt and cayenne pepper
- 1/4 cup brandy
- 1 1/4 cups white wine
Melt butter in a large saute pan over low heat. Add carrots, onion, shallots, parsley stems, thyme, and bay leaves, and cook until very soft but not brown, about 15 minutes.
Turn up heat and add crayfish and tomatoes. Season with salt and cayenne pepper to taste. Cook, stirring often, until crayfish turn bright red, about 10 minutes. Add brandy and flame it; then add white wine. Cook over high heat to reduce slightly, about 2 to 3 minutes.
Remove pan from heat. Transfer crayfish to a warm serving platter. Pass sauce through a food mill (or puree in a food processor), then return to pan to reheat. Pour over crayfish and serve.