Crawfish Newburg By The Frugal Gourmet
October 25, 2016
"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."
- 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
Heat a 2 quart pot over medium-add the butter and onion- saute' until the onion is clear.
Stir in the flour and cook for a few minutes to form a light roux - do not let it darken.
Add the fish stock, stirring carefully, and bring 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 mixture - whip together and stir this mixture back into the pot.
Add the rest of the ingredients, except for the crawfish - stir well .
Stir in the crawfish and cook for a few minutes.
Serve over rice and a parsley garnish.
Tips & Variations
No special items needed.