The Creole

Creole cooking is different than Cajun. Creole food is made with a tomato base while Cajun food is usually made with a roux base. This recipe is for Crawfish Creole.


1  lb.  crawfish (with fat)

1        onion

1        clove garlis

1        large can tomatoes

1  tbls lemon juice

1        bell pepper

2  tbls roux

2  tbls red wine


Seasoning to taste

Onion tops & parsley


Sauté chopped onion, bell pepper, and garlic in butter.  Add roux and stir well.  Stir in crawfish and season to taste.  Add tomatoes, lemon juice, fat, and wine and simmer in covered pot for 40 minutes adding a little water if necessary. Add onion tops and parsley about 20 minutes before done. Serve over cooked rice.

Delicious with a cucumber salad.


This recipe is from my little recipe book by Dalmation D. Dupre.

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