Recipe from Kate Logan
Crawfish in a Tomato Sauce
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.

Nutrition facts per serving

  • 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.

Bon Appetit!

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