Crawfish Baked a la Creole

Ecreuisses Gratinees a la Creole

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 50 Crawfish
  • ½ Can of Mushrooms
  • 2 Chicken Livers
  • A Bouquet of Fine Herbs
  • 6 Shallots
  • A Cupful of Wet Bread, Squeezed Well
  • 2 Tablespoonfuls of Butter
  • The Yolks of 2 Eggs
  • Salt, Pepper and Cayenne to Taste
  • The Juice of a Lemon
  • Grated Bread Crumbs


Boil, according to preceding recipe about, fifty large fine Crawfish. When cooked, allow them to cool in their own water. Clean them, picking off the shells and leaving the Crawfish whole. Take out all the smallest ones, and cut off the tail ends of the largest and place with the small ones; take the remainder of the large Crawfish and cut up, and make a dressing with two chopped livers, parsley, the minced contents of one-half can of mushrooms, the bouquet garni, consisting of thyme, bay leaf, sweet marjoram, etc.; chop a half-dozen shallots and add to the dressing, and season highly with Cayenne and salt and black pepper to taste. Cut up the yolks of two boiled eggs and mix with a cup of the soft portion of bread, which has been wet and thoroughly squeezed of all water. Place two tablespoonfuls of butter in a frying pan and add the dressing when it begins to heat; cook about ten minutes and then place in the dish in which the Crawfish are to be served, making a bed of the dressing. Arrange with symmetry and grace the reserved Crawfish upon this bed; cover lightly with the rest of the stuffing, and dot with small bits of butter, after sprinkling with grated bread crumbs. Pour over all a Cream Sauce and the juice of a lemon.