Louise's Seafood Newburg

1/2 C butter or margarine
1/2 C flour
1 T paprika
1 t salt
1/4 t nutmeg
2 C milk
1 pound imitation crabmeat cut into chunks
1 pound of any seafood (fish, shrimp, scallops) cooked (fish should be cooked and flaked into bite-sized chunks).

1. Melt butter and mix in spices & flour with a wire whisk to make a roux.  
2. Stir and cook roux for about 10 minutes over medium heat.
3. Gradually add milk to roux stirring constantly.
4. Continue to stir until mixture thickens to a creamy orange-pink sauce.
5. Fold in cooked seafood.
6. Taste and season with salt & pepper if needed.
7. Serve over buttered rice.
8. Should make 2 large or 4 small portions.

OYSTER STEW

OYSTER STEW
Requested by Gerald C.
Recipe By : Louise
Serving Size : 2
Categories : Soups, Seafood, Oysters
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8 Freshly opened oysters
1 t Worcestershire
2 tb Butter
1 oz Of clam juice
1/4 c Oyster liquor
1/2 ts Paprika
1 d Of celery salt
1 c Half-and-half
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1. Place all of the ingredients except half-and-half and one tablespoon of the butter in the top part of a
double boiler over boiling water. Don't let the top pan touch the water.
2. Whisk briskly and constantly for about 1 minute, until oysters are just beginning to curl. Add half-and-half and continue stirring briskly, just to a boil. DO NOT BOIL.
3. Serve piping hot topped with the remaining 1 T. butter and sprinkled with paprika.
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Note: To make more servings, do 2 at a time. Have bowls hot, and heat half-and-half before adding.
ALSO: Canned oysters may be used.

Seafood Bisque

Seafood Bisque
Recipe By : Louise
Serving Size : 8
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1/2 pound surimi seafood -- thawed & cubed
1/4 cup margarine
1/2 teaspoon paprika
1 quart chicken bouillon
1/4 teaspoon white pepper
1 cup white sauce -- mix-premade
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1. Melt butter, add paprika and saute sealegs. Add chicken base and water - bring to a boil. Whisk in cream sauce mixture and cook until thick.
2. A small amount of rice may be added to the broth stage for an even thicker soup.