Les Écrevisses à la Façon de Rodez

Crayfish in a spicy sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 32 crayfish
  • 100 ml (3 fl oz) olive oil
  • salt


Check that the live écrevisses have had their intestinal tract removed. If not, detach it with the point of a knife from under the end of the tail.

Put the oil in a large pan, add the crayfish and season with some salt and pepper. Start the heat very low and cover the pan with its lid, shaking it from time to time. As the écrevisses turn from dark brown to bright red, remo