Boiled Crawfish

Des Ecrevisses Bouillies

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 50 Crawfish
  • A Gallon of Water
  • An Herb Bouquet
  • ½ Gallon of French Vinegar, or White Wine
  • A Clove of Garlic
  • A Dozen Allspice
  • 6 Cloves
  • Salt and Cayenne
  • Parsley and Sliced Lemon to Garnish


Put the water on to boil, adding the chopped herb bouquet, one clove of garlic (chopped fine), one dozen allspice and six cloves. When the water has boiled long enough to have extracted all the juices of the herb bouquet, add White Wine or the vinegar and salt — enough to make it almost briny, and Cayenne, enough to make it hot. Then throw in the Crawfish and let them boil about twenty minutes, or until a bright red. Set them to cool in their own water and serve on a platter piled high in pyramidal shape, and garnish nicely with sprigs of parsley and sliced lemon. Serve with salt and pepper, oil and Chili Vinegar, each person making the dressing as it suits his taste.