Crawfish Baked a la Creole

Ecreuisses Gratinees a la Creole

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 50 Crawfish
  • ½ Can of Mushrooms
  • 2 Chicken Livers


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, parsle