This is a very high-class use of the formerly low-class mudbug. It is wonderful, isnt it, how peasant dishes become expensive classics once the rest of the culture catches on to the glories of inventing dishes out of sheer necessity? We have certainly gone beyond necessity in this one, since it is a blend of the freshwater crawfish and a very fancy and rich sauce. I love this one, too. 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. I enjoy a glass of cold dry white wine and a green salad with my Newburg. Anything else would be too rich. From
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|Serving Size: 1 Serving (515g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 146 (28%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 9.5g||47 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 96.3mg||30 %|
|Sodium 141.7mg||5 %|
|Potassium 98.1mg||3 %|
|Total Carbohydrate 80.6g||24 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 76.6g|
|Protein 9.9g||14 %|
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Calories per serving: 523
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