The hottest peppers in the world are at Firehouse Pantry

Buy The Cookbook!

  Copycat Recipes
Appetizers & Snacks
Pasta Dishes
Desserts & Baked Goods
Chicken & Turkey
Seafood & Fish
Salads & Dressings
Soups, Chilis & Chowder
Side Dishes
Fruits & Vegetables
Pizza & Related Recipes
Breakfast Foods
Pet Treat Recipes
Bath & Beauty Recipes
Submit Your Recipe
Find A Recipe
Robbie's Kitchen
  Household Tips & Tricks
    Cooking Tips
Cleaning Tips
Laundry Tips
Home Remedies
Pet Home Remedies
  Learn Fancy Napkin Folds
Ingredient Substitutions
Measurement Equivalents
Measurement Conversion
Temperature Conversion
Meat Temperatures
Candy Temperatures
Robbie's Photo Album
Pet Health
Search This Site
Contact Robbie

Click here for a printer-friendly page! E-Mail recipe to a friend! Click here to view comments about this recipe! Click here to send me comments about this recipe!

Stuffed Chicken with
Louisiana Crawfish Sauce

Submitted By: Farrah Roybiskie
Prep. Time: 1:30
Serves: 4

1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped green onions - divided
1 lb. crawfish tails - divided
1/2 cup crab meat - divided
1/4 cup olive oil
2 Tbls. dry bread crumbs
salt and pepper - to taste
4 boned, skinned chicken breast halves
cayenne pepper - to taste
garlic powder - to taste
3 Tbls. butter OR margarine
1/3 cup all-purpose flour
1 cup heavy cream
1 Tbls. chicken base OR 1 Tbls. chicken bouillon granules
Creole seasoning - to taste

101 Things to Do With Chicken 125 Best Chicken Recipes
150 Quick & Easy Chicken Recipes: Delicious Everyday Dishes for Chicken, Duck and Turkey The Tabasco Brand Cookbook

-In a large saucepan over medium-high heat, sauté celery, green bell pepper, 1/4 cup green onions, 1/2 lb. crawfish tails, and 1/4 cup crab meat in olive oil until vegetables are tender.
-Stir in bread crumb and season with salt and pepper; set aside.
-Pound chicken with a meat mallet until about 1/8" thick; season with cayenne pepper and garlic powder.
-Place 1/4 of the prepared seafood stuffing onto a piece of chicken and roll up, securing with skewers or toothpicks; repeat with remaining chicken breasts.
-Place chicken on a cookie sheet, spray with non-stick cooking spray, and bake in a 375 degree oven for 30-35 minutes, or until juices run clear; remove from oven and keep warm.
-In a saucepan over medium-high heat, sauté remaining green onions, crawfish, and crab in butter until onions are tender.
-Reduce heat to medium-low and stir flour into saucepan; slowly stir in cream, whisking out any lumps of flour.
-Stir soup base into saucepan and season with Creole seasoning.
-Simmer, stirring constantly, until thickened.
-Serve sauce poured over stuffed chicken.

Make It A Meal: Serve with Garlic Dill New Potatoes and corn on the cob.

(0) Visitor Comments:

Buy Robbie's Cookbook!

Do not reprint, publish, or display content within this site without permission from the Webmaster
unless for personal use. Copyright © 2003-2012 All Mixed Up, Ltd. All Rights Reserved.