Fish stock (see recipe); canned fish broth or clam juice
1
c
Whipping cream
1
Egg
2
tb
Dry sherry
1/2
ts
Paprika
Salt & freshly ground black pepper to taste
1
lb
Crawfish tails; cooked and cleaned
2
c
Cooked rice
Parsley; chopped, for garnish
INSTRUCTIONS
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 1/2 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, http://www.erols.com/hosey.
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