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Categories:
crawfish Tomato Pureed onion carrot chili peppers brandy bay leaves ground black pepper parsley salt
Viewed: 23 - Published at: a year agoIngredients
- 3 5/16 pounds crawfish
- 6 3/4 cups tomato pureed
- 1 onion large
- 1 carrot large
- 2 chili peppers guindilla, may substitute red pepper flakes
- 1 cup brandy
- 2 bay leaves
- ground black pepper
- parsley
- salt
Method
- Rinse and clean the crayfish. Boil briefly and drain.
- Saute the onion and carrot in a skillet until tender. Add the tomato, crawfish, and brandy.
- Once the alcohol has evaporated slightly, add the bay leaves, chili pepper, black pepper, salt, and parsley.
- Simmer until the tomato is cooked.
