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      RECIPE TITLE "Crawfish Borderlaise Sauce" by Emeril Lagasse

    ... more great recipes by Emeril Lagasse on our GREAT CHEFS page!

    yields4 servings time-- difficultyvery easy


    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


    1. 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.

      Serve warm with the pork chops.

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