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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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