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Crawfish Stuffed Veal Chops With Crawfish Marchin De Vine Sauce


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  • 2 tablespoons olive oil
  • 1/2 cup chopped onions
  • 2 tablespoons brunoise red peppers
  • 2 tablespoons brunoise yellow peppers
  • Salt to taste
  • Cayenne to taste
  • 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 double-cut veal loin chops - (to 10), 2 1/2"
  • to 3" thick, 12 to 14 oz ea
  • Creole seasoning see * Note
  • 1/2 cup vegetable oil
  • 2 tablespoons butter
  • 1/4 cup chopped shallots
  • 1 tablespoon garlic
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/2 pound Louisiana crawfish tails
  • 1/2 cup dry red wine
  • 2 cups demi-glace
  • 6 cups Creamy Stone-Ground Grits (see recipe), warm
  • 2 tablespoons chopped green onions, green part only


Servings 8


Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

Preheat the oven to 400 degrees.

In a sauté 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. Sauté for 2 minutes. Add the crawfish tails and continue to sauté for 2 more minutes. Add the green onions, garlic, and parsley. Sauté 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 sauté pans, over medium heat, heat the 1/4 cup of the vegetable oil in each sauté 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. Sauté for 1 minute. Add the crawfish. Season with salt and pepper. Sauté 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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