How to make it

  • In large saucepan, combine onions, celery, bell peppers, 1/4 c green onions, 1/2 lb finely chopped crawfish tails, and 1/2 lb crab meat (canned lump is fine).
  • Saute in olive oil until vegetables are tender.
  • Add bread crumb and dash of salt and pepper.
  • Set aside.
  • After washing chicken, flatten to about 1/8" thick.
  • Season with sprinkle of Tony's.
  • Place about 2 oz of reserved mixture onto one side of chicken and roll, securing open side with skewers or toothpicks.
  • Repeat with remaining chicken.
  • Deep fry chicken in hot oil about 3 minutes, until light golden brown.
  • Place chicken onto cookie sheet and bake at 375 F 25-30 minutes.
  • Saute remainder of green onions and whole crawfish tails in olive oil until onions are tender.
  • Warm heavy cream over medium heat.
  • Add creole seasoning, chicken base (or reduced broth), crawfish and onion mixture.
  • In separate pan, make blonde roux by cooking butter and flour until thick and golden brown.
  • Add to sauce and cook over low heat until thick.
  • Serve stuffed chicken over cooked pasta and cover with crawfish sauce.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes