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Chicken Breasts with Louisiana Crawfish Sauce Recipe

Ingredients

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.

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The Cook

raventx1 Houston, TX

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