Crayfish a la Provencale

Russ Myers

By
@Beegee1947

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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Comments:

Serves:

6 servings

Prep:

20 Min

Cook:

10 Min

Method:

Pan Fry

Ingredients

3 doz. crayfish
3 Tbs. olive oil
1 onion, chopped
1/2 C. Cognac
1 C. white wine
bouquet garni
1/2 C. tomato puree
salt and pepper, to taste
cayenne pepper, to taste
garlic and parsley, chopped together

Directions Step-By-Step

1
Fry 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.

About this Recipe

Course/Dish: Fish
Main Ingredient: Seafood
Regional Style: French
Other Tag: Heirloom