American-style crawfish

[Harvey]

American-style crayfish Ingredients: 2- carrots - 1 glass of - tomato puree - 1 small glass of - cognac olive oil salt pepper - 2 kg of - live crayfish (50 crayfish) - 4- shallots - 1 small glass of - dry white wine viandox or meat juice.
Utensils： 1 Knife kitchen knives - 1 vegetable peeler - 1 casserole dish - 1 frying pan - 1 wooden spoon 1 saucepan - 1 pitter 1 dish -

Total time:
1h15
Preparation:
40 min -
Cooking:
35 min
Phase 1
- castrate the live crayfish (remove the digestive tract by grabbing the middle of the extip of the tail, twisting and pulling sharply)


Phase 2
- peel the carrots and shallots, slice them finely


Phase 3
- in a casserole dish, brown the sliced shallots, the carrots cut into thin slices, the thyme, in olive oil


Phase 4
- let the shallots and carrots melt for 20 minutes


Phase 5
- add the crayfish over high heat


Phase 6
- stir well, the crayfish should become very red


Phase 7
- add the white wine and tomato puree


Phase 8
- salt, pepper


Phase 9
- add a little Viandox


Phase 10
- simmer for 10 minutes


Phase 11
- heat the Cognac separately in a small saucepan


Phase 12
- arrange the crayfish in a deep dish and flambé with the Cognac when serving


Phase 13
- Bon appetit!