Crawfish Stuffed Veal Chops With Crawfish Marchin De Vine Sauce And Creamy White Cheddar Cheese Grits Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1788
FAT
169%
CHOL
254%
SOD
183%

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Ingredients for 8 servings

2 1/2 tablespoons paprika

2 tablespoons brunoise red peppers

Cayenne

Salt and pepper

1 tablespoon dried thyme

1/4 cup grated Parmigiano-Reggiano cheese

2 tablespoons olive oil

1 tablespoon garlic

1/2 cup bread crumbs

1/2 cup vegetable oil

2 tablespoons chopped fresh parsley

1 tablespoon chopped garlic

6 cups Creamy Stone Ground Grits, warm

2 tablespoons chopped green onions, green part only

1 large egg

1 tablespoon dried oregano

1 pound Louisiana crawfish tails

2 tablespoons brunoise yellow peppers

1/4 cup chopped shallots

1 tablespoon cayenne pepper

1/2 cup chopped onions

8 to 10 double-cut veal loin chops, 2 1/2 to 3 inches thick, 12 to 14 ounces each

1/2 pound Louisiana crawfish tails

1/2 cup dry red wine

Salt

1 tablespoon black pepper

2 tablespoons garlic powder

2 cups demi-glace

2 tablespoons salt

Creole seasoning, recipe follows

1 tablespoon onion powder

1/4 cup chopped green onions

2 tablespoons butter

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