Crown Roast of Pork with Crawfish and Mirliton Stuffing and Crawfish Bordelaise Sauce

INGREDIENTS

• 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