Curry of Crawfish

Ecrevisses au Kari

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Cupful of Rice
  • 3 Dozen Crawfish
  • 2 Ounces of


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 ba