Created by natsgarden123 on October 25, 2016
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.