Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 1/2 cup 31g / 1.1oz Chopped onions

  3. 2 tablespoons 30ml Brunoise red peppers

  4. 2 tablespoons 30ml Brunoise yellow peppers Salt - to taste Cayenne - to taste

  5. 1 lb 454g / 16oz Louisiana crawfish tails

  6. 1/4 cup 15g / 1/2oz Chopped green onions

  7. 1 tablespoon 15ml Chopped garlic

  8. 2 tablespoons 30ml Chopped fresh parsley

  9. 1 tablespoon 15ml Egg (large)

  10. 1/2 cup 73g / 2.6oz Bread crumbs

  11. 1/4 cup 36g / 1 1/3oz Grated Parmigiano-Reggiano cheese

  12. 8 Double-cut veal loin chops - (to 10),

  13. 2 1/ To 3" thick,

  14. 12 to 14 oz ea Creole seasoning - seeNote

  15. 1/2 cup 118ml Vegetable oil For The Sauce

  16. 2 tablespoons 30ml Butter

  17. 1/4 cup 36g / 1 1/3oz Chopped shallots

  18. 1 tablespoon 15ml Garlic Salt - to taste Freshly-ground black pepper - to taste

  19. 1/2 lb 227g / 8oz Louisiana crawfish tails

  20. 1/2 cup 118ml Dry red wine

  21. 2 cups 474ml Demi-glace

  22. 6 cups 1422ml Creamy Stone-Ground Grits - (see recipe), warm

  23. 2 tablespoons 30ml Chopped green onions, green part only

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 400 degrees. In a saute pan, over medium heat, heat the olive oil. When the oil is hot, add the onions and peppers. Season the vegetables with salt and cayenne. Saute for 2 minutes. Add the crawfish tails and continue to saute for 2 more minutes. Add the green onions, garlic, and parsley. Saute for 1 minute. Remove the mixture from the heat and turn into a mixing bowl. Cool the mixture for 2 minutes. Add the egg, bread crumbs and cheese and mix well. Set aside. Using a sharp knife, cut a pocket into the side of each veal chop about 1 3/4 inches deep and 3 inches long. Season each chop, outside and inside the pocket, with Creole seasoning. Stuff each chop with 1/4 cup of the crawfish mixture. Press the filling firmly into the pockets. In 2 large saute pans, over medium heat, heat the 1/4 cup of the vegetable oil in each saute pan. Sear the chops for 6 minutes on the first side, being careful not to char them. Turn the chops over and continue to sear the other side for 4 minutes. Lay the chops on a parchment-lined baking sheet. Roast the chops for 15 minutes for medium. Remove the chops from the oven and rest for 5 minutes before serving. For the Sauce: In a saucepan, over medium heat, melt the butter. Add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the crawfish. Season with salt and pepper. Saute for 1 minute. Add the red wine and bring to a boil. Reduce the heat to medium and stir in the demi-glace. Simmer for 2 minutes and remove from the heat, keeping warm. Mound the grits in the center of each plate. Lay a chop on top of the grits. Spoon the sauce over each chop. Garnish with green onions. This recipe yields 8 servings.


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