(La Cuisine Creole, 1885)

Wash the crayfishes, boil and drain them. Separate the heads from the tails.

Clean out some of the heads, allowing two or three heads to each person.

Peel the tails. Chop up a part of them, add to them some bread, onions, salt, black pepper and an egg or two. With this dressing, stuff the heads that you have cleaned out.

Chop the claws and the parts adhering to them.   Fry a little garlic, onions, ham, one turnip, one carrot, and a little flour; add some water, the chopped claws, a few tomatoes, thyme, sweet bay, parsley and a little rice, stirring often to avoid scorching.

When well boiled, strain through a colander. After straining, put back to the fire and season to taste.

Put the stuffed heads into the oven until brown.

When ready to serve, put them and the tails aside in a soup dish and pour the soup over them. Before serving, add a little butter and nutmeg, stirring until the butter is melted.


GOMBOS (1885)
Bouille-abaisse (1885)
Cat-Fish-Soup (1851)
Chowder (1858)
Chowder (1851)
Clam Chowder (1884)
Clam Chowder (1896)
Clam Soup (1851)
Plain Clam Soup (1851)
Clam Soup (1884)
Clam Soup w/ Eggs (‘96)
Clam & Oyster Soup (‘96)
Connecticut Chowder
Crayfish Bisque (1885)
Crayfish Bisque, Creole
Fish Chowder (1884)
Fish Chowder (1896)
Lobster Bisque (1896)
Lobster Chowder (1884)
Lobster Chowder (1896)
Lobster Soup (1851)
Lobster Bisque (1884)
Lobster Soup (1893)
Oyster Soup (1851)
Oyster Gumbo (1896)
Oyster Soup (1851)
Oyster Soup (1884)
Oyster Soup (1896)
French Oyster Soup
Oyster Stew (1896)
Water Souchy (1851)



Classic Seafood Recipes & Fish Recipes




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