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Add a photoServings: 4
Ingredients
- 3 Tbsp. Butter
- 1 sm Yellow onion, minced
- 3 Tbsp. Flour
- 2 c. Fish stock (see recipe), canned fish broth or possibly clam juice
- 1 c. Whipping cream
- 1 x Egg
- 2 Tbsp. Dry sherry
- 1/2 tsp Paprika Salt & freshly grnd black pepper to taste
- 1 lb Crawfish tails, cooked and cleaned
- 2 c. Cooked rice Parsley, minced, for garnish
Directions
- 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-qt soup pot, add in the butter and the onion, and saute/fry till the onion is clear. Stir in the flour and cook for a few min to create a roux. Don't let it darken. Add in the fish stock, stirring carefully, and bring the whole to a boil. Reduce the heat and simmer 15 min, stirring till it thickens. Combine the cream, egg, and 1/2 c. of the warm stock and whip together. Stir this mix back into the pot. Turn the heat to low and add in the remaining ingredients, except the crawfish, rice, and parsley.
- Keep hot till 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 cool dry white wine and a green salad with my Newburg.
- Anything else would be too rich.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 4 servings | |
| Calories 336 | |
| Calories from Fat 200 | 60% |
| Total Fat 22.74g | 28% |
| Saturated Fat 13.09g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 232mg | 77% |
| Sodium 548mg | 23% |
| Potassium 477mg | 14% |
| Total Carbs 8.37g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.49g | 1% |
| Protein 22.16g | 35% |
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