Crawfish Sauce Bordelaise

Ingredients for 4 servings:

• 1 tsp shallot(s)
• 1 tsp garlic
• 1 tsp Creole Seasoning
• 200 ml red wine
• 125 g crayfish
• 400 ml beef or pork stock
• 1 tbsp cornstarch
• some water
• 1 tsp spring onion(s)
• Salt and pepper, black, from the mill

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Cajun crawfish sauce from New Orleans

Finely chop the shallots and garlic and sauté with the Creole seasoning in a heavy saucepan over high heat for 30 seconds. Stir well to prevent burning. Add the wine and stock and bring to a boil. Season with Creole seasoning, salt, and 4 turns of pepper. Reduce the liquid by half. Mix the cornstarch with a little water. Add the mixture to the sauce, bring to a boil, and stir well. Add the crawfish and turn off the heat. Chop the spring onions and sprinkle in the mixture. Serve the sauce with fish, meat, or poached eggs. The most famous Cajun dish using this sauce is Crawfish Stuffed Filet Mignon, a beef fillet with a vegetable and crawfish filling. The recipe for Creole Seasoning can be found here: https://www.chefkoch.de/rezepte/3582531538320741/Creole-Seasoning-nach-Chef-Emeril.html