Curry of Crawfish

Ecrevisses au Kari

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Cupful of Rice
  • 3 Dozen Crawfish
  • 2 Ounces of Butter
  • An Onion, Sliced
  • A Clove of Garlic, Finely Minced
  • 2 Sprigs Each of Thyme and Parsley
  • A Bay Leaf
  • The Juice of Half a Lemon
  • A Tablespoonful of Curry Powder
  • A Tablespoonful of Flour
  • A Quart of Water, Boiling
  • Salt and Pepper to Taste
  • A Dash of Cayenne


Boil the crawfish according to the recipe given. (See Boiled Crawfish.) Clean and pick the Crawfish. Put two ounces of butter in the frying pan. Cut one onion into slices, add it to the butter, letting it brown nicely. Then add the well-seasoned Crawfish, and saute them to a golden brown. Add one clove of garlic, finely minced, and minced thyme, parsley and bay leaf. Let this brown. After five minutes, add a quart of boiling water. Stir well. Season to taste with salt, pepper and a dash of Cayenne. Simmer gently until the Crawfish are very tender. When done, add the juice of half a lemon, and mix one even tablespoonful of Curry Powder and one of flour with a little water. Bring it to a smooth paste by rubbing well, and add it to the Crawfish. Stir constantly, and let it boil five minutes longer. Serve with a border of Boiled Rice heaped around it. Curry of Chicken is made in the same manner, by adding the Curry Powder.