No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Crawfish Stuffed Veal Chops With Crawfish Marchand De Vin Sauce And Creamy White Cheddar Cheese Grits

  • Yield: 8 servings


  • 2 tablespoons olive oil
  • 1/2 cup chopped onions
  • 2 tablespoons brunoise red peppers
  • 2 tablespoons brunoise yellow peppers
  • Salt
  • Cayenne
  • 1 pound Louisiana crawfish tails
  • 1/4 cup chopped green onions
  • 1 tablespoon chopped garlic
  • 2 tablespoons chopped fresh parsley
  • 1 large egg
  • 1/2 cup bread crumbs
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 8 to 10 double-cut veal loin chops, 2 1/2 to 3 inches thick, 12 to 14 ounces each
  • 1/2 cup vegetable oil
  • 2 tablespoons butter
  • 1/4 cup chopped shallots
  • 1 tablespoon garlic
  • Salt and pepper
  • 1/2 pound Louisiana crawfish tails
  • 1/2 cup dry red wine
  • 2 cups demi-glace
  • 6 cups Creamy Stone Ground Grits, warm
  • 2 tablespoons chopped green onions, green part only
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme


  • Preheat the oven to 400?F.
  • In a sautÈ 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. SautÈ for 2 minutes. Add the crawfish tails and continue to sautÈ for 2 minutes. Add the green onions, garlic, and parsley. SautÈ 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 sautÈ pans, over medium heat, heat the 1/4 cup of the vegetable oil in each sautÈ 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. SautÈ for 1 minute. Add the crawfish Season with salt and pepper. SautÈ 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.
  • EMERILíS CREOLE SEASONING: Combine all ingredients thoroughly.
  • Yield: 2/3 cup

Recipe Details