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Crawfish Bordelaise Sauce

  • Yield: 2 1/2 cups


  • 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 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.
  • Serve warm with the pork chops.

Recipe Details