I love love stuffed recipes. They’re just way more fun in my eyes. My original plan for this one was to stuff the chicken with boudin (a pork & dirty rice stuffed sausage). I couldn’t find any here in Vegas, so I improvised by using a garlic chicken sausage. It still turned out so flavorful & tender! I’m still on a hunt for boudin to hopefully make this recipe again soon. You can make it with any sausage you like or the boudin. Recipe below!
Ingredients:
4 large chicken breasts
2 sausage links (or 2 boudin sausages)
3 tbsp dairy free cream cheese (or regular)
1 cup of shredded cheddar
3 tbsp Cajun seasoning
2 tbsp olive oil
1 tbsp old bay seasoning
2 tbsp Kinders buttery garlic seasoning (or any garlic)
1 tbsp minced garlic
1 package of thawed crawfish tails
2 tbsp butter
1 cup dairy free milk (or regular)
1 cup seafood stock
Instructions:
Lightly grease baking sheet
Preheat oven to 375
Rinse chicken breasts
Slice chicken down the side to create a pocket
Season chicken with 1tbsp olive oil, 2tbsp Kinders buttery garlic & 1tbsp Cajun seasoning
Take casing off sausages (or boudin) & dice into small pieces
In a bowl mix sausage, cream cheese & cheddar
Place chicken on baking sheet
Stuff chicken breasts with sausage mixture
Cover with foil & bake in at 375 for 35min
In a skillet on medium heat, add 2tbsp butter and 1tbsp minced garlic
Add in crawfish tails, 1tbsp old bay and cook for about 3 minutes (stirring frequently)
Stir in seafood stock, milk, 1 tbsp butter, 1 tbsp Cajun seasoning
Let simmer on low heat for 5 minutes
Top chicken with creamy crawfish
Enjoy 🙂