Food & Cooking Recipes Deviled Crayfish By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Servings: 8 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. Ingredients 2 tablespoons unsalted butter 1 cup finely diced carrots 1 cup finely diced red onion 1 cup finely diced shallots ¼ 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 ¼ cup brandy 1 ¼ cups white wine Directions 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. Cook's Notes 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. Print