Crawfish Newburg By The Frugal Gourmet

5
Servings
30m
Prep Time
20m
Cook Time
50m
Ready In


"From Jeff Smith's book, " The Frugal Gourmet Cooks American". This is served over rice. I loved the Frugal Gourmet Show on PBS... Jeff Smith is missed. I have made this with chicken stock and lobster; it tastes just delicious."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (194.8 g)
  • Calories 248.8
  • Total Fat - 22.1 g
  • Saturated Fat - 13.1 g
  • Cholesterol - 117.2 mg
  • Sodium - 215.2 mg
  • Total Carbohydrate - 7.2 g
  • Dietary Fiber - 0.6 g
  • Sugars - 0.9 g
  • Protein - 5.9 g
  • Calcium - 39 mg
  • Iron - 0.4 mg
  • Vitamin C - 1.6 mg
  • Thiamin - 0.1 mg

Step 1

Heat a 2 quart pot over medium-add the butter and onion- saute' until the onion is clear.

Step 2

Stir in the flour and cook for a few minutes to form a light roux - do not let it darken.

Step 3

Add the fish stock, stirring carefully, and bring to a boil.

Step 4

Reduce the heat and simmer 15 minutes, stirring until it thickens.

Step 5

Combine the cream, egg and 1/2 cup of the hot stock mixture - whip together and stir this mixture back into the pot.

Step 6

Add the rest of the ingredients, except for the crawfish - stir well .

Step 7

Stir in the crawfish and cook for a few minutes.

Step 8

Serve over rice and a parsley garnish.

Tips & Variations


No special items needed.

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