crayfish a la provencale
(2 ratings)
Start your evening with some French cuisine. This is a recipe I once found in an old article called " Wonderful Food." We have always enjoyed the meal, especially the flamboyant method used to serve the dish.
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(2 ratings)
yield
6 servings
prep time
20 Min
cook time
10 Min
method
Pan Fry
Ingredients For crayfish a la provencale
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3 doz. crayfish
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3 Tbs. olive oil
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1 onion, chopped
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1/2 C. Cognac
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1 C. white wine
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bouquet garni
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1/2 C. tomato puree
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salt and pepper, to taste
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cayenne pepper, to taste
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garlic and parsley, chopped together
How To Make crayfish a la provencale
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1Fry the onion until tender in oil. Add the crayfish and cook over medium heat just long enough to turn the shells pink. Warm the Cognac in a separate pan. Ignite and ladle it over the crayfish. Let the flame burn out, and then add the white wine. Add the bouquet garni and tomato puree. Season with salt, pepper, and cayenne. Let all this simmer for 6 minutes. Serve sprinkled with garlic and parsley.
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