October 25, 2016
Comfort Food, Dinner, Main Dish,
Fish, Southern, Budget-Friendly, Quick Meals, Weeknight Meals, Stove Top more
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"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."
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.
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