Kat's Crawfish Newburg
3
tbs Butter
1
sm Yellow onion, chopped
3
tbs Flour
2
cup Fish stock (see recipe), canned fish broth or clam juice
1
cup Whipping cream
1 x Egg
2
tbs Dry sherry
1/2 tsp
Paprika
Salt & freshly ground black pepper to taste
1
lb Crawfish tails, cooked and cleaned
2
cup Cooked rice
Parsley, chopped, for garnish
Method:
Heat a 2-quart soup pot, add the butter and the onion, and saute 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.
1853
Crimean War begins as Turkey declares war on Russia. Commodore Perry reaches
Tokyo.