Posted: Mar 12, 2014 5:10 PM by Russell Jones
Updated: Mar 12, 2014 5:10 PM
BATON ROUGE - Chef Kelley McCann whipped up a new special Galatoire's debuted on its menu this week: crawfish-stuffed pork chops.
McCann said the pork chop stuffing cooks crawfish tails with root vegetables like parsnips and carrots, then adds a sauce made from pepper jelly and apples.
McCann said the bread crumbs he uses for the stuffing also comes from the Leidenheimer's bread served at Galatoire's.