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  Added: Jun 07, 2011  •  Visited (256)  •  Print version Print this recipe (60)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Crawfish
(Ecrevisses A La Liegeoise)
What You Need:
  • Crawfish
  • 2 shallots
  • ˝ pint white wine
  • 1 carrot
  • ˝ pint water
  • Parsley, thyme, bay leaf
  • 12 small onions
  • Seasoning

  • How To Cook:
    1. Boil the crawfish for about 7 minutes in a court-bouillon of wine, water, onions, and shallots, finely chopped and shredded carrot.

    2. When they have boiled for 30 minutes, with a few sprigs of herbs and a seasoning of salt, pepper and a little cayenne, remove from the stock, and keep hot.

    3. Reduce stock by one-half, add little butter and parsley and pour over the crawfish.

    This recipe is also available in:
    Cuisine » Europe » Belgium
    Dish » Appetizers
    Main Ingredient » Shellfish » Crawfish
    Main Ingredient » Vegetables » Onion
    Main Ingredient » Condiments » Wine

     





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