Crawfish and Mirliton Stuffing:
Place the miriltons in a large pot and cover with water by 1-inch. Bring to a boil and cook until a knife can be inserted easily, 20 to 30 minutes. Drain in a colander and cool. When cool enough to handle, halve the mirlitons, peel, and remove the seeds. Discard the peel and seeds and cut the flesh into 1/2-inch cubes.
While mirlitons are cooking, heat a large skillet over medium-high heat. Add 3 tablespoons of the olive oil, onions, bell peppers, garlic, Essence and salt. Cook until the vegetables are very soft, give off their liquid and begin to caramelize, about 25 minutes. Add the cubed mirlitons and cook, stirring frequently, until they give off their liquid and soften, 15 to 20 minutes. Transfer to a large bowl and cool slightly before adding the crawfish, butter, green onions, parsley, thyme, 1 cup bread crumbs, and eggs. Stir well to combine.
Preheat the oven to 350 degrees F.
Lightly grease an 8-cup casserole dish. Transfer the stuffing to the casserole and sprinkle the top with the remaining 1/4 cup bread crumbs and cheese. Drizzle with the remaining 1 1/2 tablespoons of the olive oil, then bake until golden brown, 40 to 45 minutes. Remove from the oven and serve. Spoon baked stuffing into center of Crown Roast before serving, if desired
Yield: 8 to 10 servings
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Crawfish Bordelaise Sauce:
Heat the oil in a saute 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 roast.
Yield: 2 1/2 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	571.52 Kcal (2393 kJ)
Calories from fat	288.85 Kcal
		% Daily Value*
Total Fat	32.09g	49%
Cholesterol	309.44mg	103%
Sodium	3970.28mg	165%
Potassium	483.1mg	10%
Total Carbs	31.29g	10%
Sugars	5.08g	20%
Dietary Fiber	5.28g	21%
Protein	37.17g	74%
Vitamin C	43.1mg	72%
Vitamin A	1mg	32%
Iron	16.9mg	94%
Calcium	163.1mg	16%

Amount Per 100 g
Calories	137.86 Kcal (577 kJ)
Calories from fat	69.68 Kcal
		% Daily Value*
Total Fat	7.74g	49%
Cholesterol	74.64mg	103%
Sodium	957.71mg	165%
Potassium	116.53mg	10%
Total Carbs	7.55g	10%
Sugars	1.23g	20%
Dietary Fiber	1.27g	21%
Protein	8.97g	74%
Vitamin C	10.4mg	72%
Vitamin A	0.2mg	32%
Iron	4.1mg	94%
Calcium	39.3mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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