in Recipes

Louisiana crayfish with clams in tomato sauce

updated

Spread the love

Ingredients for 4 servings:

  • 500 g Louisiana crayfish, pre-cooked
  • 500 g mussels, without shell
  • 125 g bacon, diced
  • 2 m.-sized onion(s)
  • 1 bell pepper(s), red
  • 1 tbsp garlic, dried
  • 1 tbsp olive oil
  • 150 m.-large red wine, dry
  • 1 can tomatoes, chopped, approx. 420 g
  • 660 ml tomatoes, pureed
  • 1 tbsp fish sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Dice the onions and bell peppers. Sauté them with the bacon cubes in olive oil until translucent, then deglaze with the wine. Add the chopped tomatoes and the passata. Season the sauce with fish sauce and garlic. Bring everything to a boil. Then add the crab and mussels and let them simmer. Serve with rice.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Greek-style Kritharaki salad à la Didi

Indian brown lentil soup