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Crawfish Bordelaise Sauce

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids
    VitaminsA, B3, B9, C, D
    MineralsNatrium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 teaspoon olive oil

    2. 1/4 cup chopped yellow onions

    3. 1/2 pound peeled crawfish tails

    4. 1/2 teaspoon salt

    5. 1/8 teaspoon cayenne

    6. 2 tablespoons minced shallots

    7. 2 teaspoons chopped garlic

    8. 1/2 cup chopped, peeled, and seeded fresh or canned Italian plum tomatoes

    9. 1/2 cup dry red wine

    10. 1 cup Duck Stock

    11. 1 tablespoon finely chopped fresh parsley leaves

    12. 2 tablespoons chopped green onions (scallions), green parts only

    13. 1 tablespoon unsalted butter

    Instructions Jump to Ingredients ↑

    1. Heat the oil in a sautÈ pan over medium heat. Add the onions and cook, stirring, for 1 minute. Add the crawfish tails, salt, and cayenne and cook, stirring for 2 minutes. Add the shallots, garlic and tomatoes and cook, stirring for 2 minutes. Add the wine and simmer for 4 minutes. Add the stock, parsley and green onions and simmer until slightly thick, about another 5 minutes. Add the butter and stir to combine, about 20 seconds.

    2. Serve warm with the pork chops.

    3. Yield : 2 1/2 cups

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