Crawfish newburg

Yield: 4 Servings

Measure Ingredient
3 tablespoons Butter
1 small Yellow onion; chopped
3 tablespoons Flour
2 cups Fish stock (see recipe); canned fish broth or clam juice
1 cup Whipping cream
1 Egg
2 tablespoons Dry sherry
½ teaspoon Paprika
Salt & freshly ground black pepper to taste
1 pounds Crawfish tails; cooked and cleaned
2 cups Cooked rice
Parsley; chopped, for garnish

This is a very high-class use of the formerly low-class mudbug. It is wonderful, isn't it, how peasant dishes become expensive classics once the rest of the culture catches on to the glories of inventing dishes out of sheer necessity? We have certainly gone beyond necessity in this one, since it is a blend of the freshwater crawfish and a very fancy and rich sauce. I love this one, too.

Heat a 2-quart soup pot, add the butter and the onion, and saut‚ until the onion is clear. Stir in the flour and cook for a few minutes to form a roux. Do not let it darken. Add the fish stock, stirring carefully, and bring the whole to a boil. Reduce the heat and simmer 15 minutes, stirring until it thickens. Combine the cream, egg, and ½ cup of the hot stock and whip together. Stir this mixture back into the pot. Turn the heat to low and add the remaining ingredients, except the crawfish, rice, and parsley.

Keep warm until you are about to serve. Then stir in the crawfish, heat for a moment, and serve over the rice with a parsley garnish.

I enjoy a glass of cold dry white wine and a green salad with my Newburg.

Anything else would be too rich.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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