Crawfish in a Tomato Sauce

Name: Crawfish in a Tomato Sauce
Prep time: 30 min
Cook time: 40 min
Yield: 4
Cuisine: Main dish crawfish recipes
Ingredients: Crawfish; Bay leaves; Tomato juice; Dill weed; Pimento-stuffed green olives; Lemon; Black pepper and salt; Bulb onion; Carrots; Cold water

Recipe from Kate Logan

2461 views

Cooking time: 30 min

Servings 4

This dish was invented by the Don Cossacks. Crawfish prepared according to this recipe will have a pleasant sourness, and the broth will acquire an unusual flavor. Give it a try, you will like it! Depending on personal preference, each person adjusts the amount of spices. Those who like a spicier broth add them in generous amounts.

Crawfish

1,2 lbs.
Bay leaves

2 pcs.
Tomato juice

1 qt.
Dill weed

2 pcs.
Pimento-stuffed green olives

1 can
Lemon

1 pcs.
Black pepper and salt

to taste
Bulb onion

1 pcs.
Carrots

2 pcs.
Cold water

1 qt.

Calories

342 kcal
Protein

23 g
Fat

65 g
Carbohydrates

221 g

The first thing to do is to rinse well the crawfish. Turn on the faucet with cool water, take a brush and wash each crawfish separately with a brush to get rid of excess sand and silt in the legs of the crawfish. Then, dip the crayfish in cool, salted water in a bucket or basin to get rid of various toxins if you bought the crawfish from the market.
Pour 1 quart of tomato juice into a saucepan, add water. The total liquid should be about 2 quarts per 1 pound of crawfish. Add salt to the water at the rate of 1 tablespoon/quart. Bring the mixture to a boil over low heat, making sure it doesn't boil away or burn to the bottom of the pan. Add a bay leaf, a little pepper, you can use peas, you can ground, according to your desire. Then 1-2 sprigs of dill and continue to boil for 3-5 minutes.
Place the crawfish in the pot. Put a large onion on top of the crawfish, you can cut it into rings, cubes or grate. Add 2-3 carrots, cut into rings. You can also grate it. Add some olives for a slightly sour taste. Cover the pot with a lid. Bring the water to a boil and cook the crawfish for 10-15 minutes. Turn off the heat and leave the crawfish to brew for 30-60 minutes. Then remove the crawfish from the pan, transfer to a plate and, using a ladle, pour a little tomato broth on top and serve, garnishing with any greens and a slice of lemon.

Crawfish should always be alive when buying, and it is best if they are fresh from a pond. Always keep an eye on how crayfish are kept in the store, they should swim in a large aquarium with cold water. It is also allowed to store crawfish in the refrigerator.
Before serving, boiled crawfish should be in the solution with spices in which they were cooked as long as possible. They become more juicy as a result. The most delicious meat is on the tail, so, as a rule, they start eating crawfish from the tail, then move on to the claws.
If crawfish are kept cold, like on ice, they may become lethargic. Yes, this will reduce their metabolism and impede their ability to move. However, they must still move.