Crozier’s Veal with Crawfish
Updated: Jan 3, 2020
Gerald Crozier was one of the best French chefs in New Orleans. His cooking was pure French and not Creole. His first restaurant was located in a strip mall in New Orleans East. After moving to a larger location in New Orleans east, he moved his restaurant to a strip mall in Metairie. In 2000, he retired. He sold the restaurant, recipes and all. After a few years, he opened Chateaubriand Steakhouse on North Carrollton Avenue. But there was no success. He opened right before 9/11. When the city started getting out of the recession, Carrollton Avenue started to be ripped up for the new streetcar line. Then came Katrina and closed the restaurant for good. He and his wife Eveline retired to Knoxville, where he died on 9/30/2009 at age 65. Here is a great dish from Crozier made for crawfish season.
1 tablespoon Salt
1/4 teaspoon White Pepper
1 cup Flour
8-12 thin slices Veal Round, about 2-3 ounces each
2 tablespoons Vegetable Oil
4 tablespoons Butter
12 ounces fresh Mishrooms, sliced
1/2 cup White Wine
1 pound fresh Louisiana Crawfish Tails
1 pint Heavy Cream
Preheat the oven to 200 degrees.
Blend salt and pepper into the flour. Lightly pound the veal scallops. Dust lightly with the seasoned flour on both sides. Heat oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the veal and cook for 90 seconds to 2 minutes (depending on the thickness) on each side, until browned around the edges. Pick up the veal with tongs, let it drain over the pan for a few seconds, then put it onto 4 plates. Put these in oven to stay warm. Pour off excess faqt from the pan, but don’t wipe it. Add the rest of the butter and mushrooms. Cook for 1 minute. Add the wine and reduce the liquid by half over medium high heat. Add the crawfish tails and cream, plus salt and pepper to taste. Agitate the pan and cook until cream thickens. Spoon crawfish and mushroom sauce over the veal and serve. This is good with rice on the side, with some of the sauce running into it.
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