Crown Roast Of Pork With Crawfish And Mirliton Stuffing And Crawfish Bordelaise Sauce Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1944
FAT
218%
CHOL
366%
SOD
306%

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Ingredients for 6 servings

1/4 cup grated Parmesan

2 1/2 tablespoons paprika

1/2 cup chopped green onions

4 1/2 tablespoons olive oil

2 1/2 teaspoons salt

Salt and freshly ground black pepper

1 tablespoon dried thyme

1 cup dark chicken stock

2 tablespoons salt

1/8 teaspoon cayenne pepper

2 tablespoons Essence, recipe follows

2 tablespoons olive oil

2 large eggs

1 tablespoon finely chopped fresh parsley leaves

1 1/4 cups dry white wine

3 tablespoons unsalted butter

1 tablespoon cayenne pepper

1/4 cup chopped yellow onions

1 recipe Crawfish and Mirliton Stuffing, recipe follows

1 tablespoon dried oregano

1 tablespoon minced fresh thyme leaves

1/4 cup minced fresh parsley leaves

1 (6 to 10-pound) crown roast of pork (to serve 6 to 10) (5-pound roast is about 10 to 12 chops, serving 6)

1 tablespoon unsalted butter

2 tablespoons minced garlic

1/2 teaspoon salt

1/2 cup dry red wine

1/2 pound peeled crawfish tails

1 tablespoon black pepper

4 tablespoons chopped sage leaves

2 tablespoons garlic powder

1 cup finely chopped bell pepper

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

2 teaspoons chopped garlic

1 cup, plus 1/4 cup dried bread crumbs

6 mirlitons, about 3 3/4 pounds total

1 teaspoon olive oil

2 tablespoons chopped thyme leaves

2 tablespoons minced shallots

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

1 tablespoon onion powder

3 cups finely chopped yellow onions

1 1/2 pounds peeled, cooked crawfish tails

1 recipe Crawfish Bordelaise Sauce, recipe follows

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