Crawfish / Rice Dressing Stuffed Chicken
First we select the finest chicken breast. A small incision is made using a sharp knife and a pocket is formed inside the breast. A sausage stuffer is used to inject delicious stuffing's into the pocket. Special seasonings are sprinkled over the product. The breast is vacuum sealed forcing the seasonings into the breast enhancing flavors and freshness.
Crawfish Etouffee & Rice
Etouffee means to smother. Start by sautéing onion, bell pepper, and that wonderful Cajun seasoning. Add crawfish an cook until tender. The finished product is combined with white rice.
DEFROST: Defrost over night in refrigeration or in cold tap water for 1/2 hour. Always follow safe handling instruction on the product label.
COOKING: Defrost first. Bake 1 Hour 15 minutes at 375 or until internal temperature of 165 degrees.
OTHER: Weighs 3lbs. 4 serving per chicken.