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 🙂