RECIPE TITLE "Crawfish Borderlaise Sauce"
by Emeril Lagasse
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4 servings --
1 teaspoon olive oil
1/4 cup chopped yellow onions
1/2 pound peeled crawfish tails
1/2 teaspoon salt
1/8 teaspoon cayenne
2 tablespoons minced shallots
2 teaspoons chopped garlic
1/2 cup chopped, peeled, and seeded fresh or canned Italian plum tomatoes
1/2 cup dry red wine
1 cup Duck Stock
1 tablespoon finely chopped fresh parsley leaves
2 tablespoons chopped green onions (scallions), green parts only
1 tablespoon unsalted butter
Heat the oil in a sauti 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 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.