Recipe

Chicken Breasts With Louisiana Crawfish Sauce Recipe


Chicken Breasts With Louisiana Crawfish Sauce Recipe Raventx1 / All my dishes
1 year, 11 months ago
elegant and spicy
Prep:20m Cook:40m Servings:4

Raventx1

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Ingredients
  • 2 tablespoons dry bread crumbs
  • Black pepper
  • 4 boneless skinless chicken breast halves
  • Sprinkle Tony Chachere's creole seasoning
  • Oil for frying
  • 1 tablespoon olive oil
  • 1 cup heavy cream
  • Tony Chachere's Creole Seasoning
  • 1 tablespoon chicken base or reduce 1/2 cup broth to 1 tbs
  • 3 tablespoons butter
  • 1/3 cup flour

Directions
  1. 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).
  2. Saute in olive oil until vegetables are tender.
  3. Add bread crumb and dash of salt and pepper.
  4. Set aside.
  5. After washing chicken, flatten to about 1/8" thick.
  6. Season with sprinkle of Tony's.
  7. Place about 2 oz of reserved mixture onto one side of chicken and roll, securing open side with skewers or toothpicks.
  8. Repeat with remaining chicken.
  9. Deep fry chicken in hot oil about 3 minutes, until light golden brown.
  10. Place chicken onto cookie sheet and bake at 375 F 25-30 minutes.
  11. Saute remainder of green onions and whole crawfish tails in olive oil until onions are tender.
  12. Warm heavy cream over medium heat.
  13. Add creole seasoning, chicken base (or reduced broth), crawfish and onion mixture.
  14. In separate pan, make blonde roux by cooking butter and flour until thick and golden brown.
  15. Add to sauce and cook over low heat until thick.
  16. Serve stuffed chicken over cooked pasta and cover with crawfish sauce.

Not quite what you're looking for? See more Main Dish / Shellfish
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