Thanksgiving is only a few months away from now. People have started to plan what is going to be on their menu. They might not have a Louisiana dish on there. This is unfortunate when people can learn how to cook Louisiana Crawfish-Stuffed Bayou Chicken. Families usually cook this great dish on famous holidays, such as Thanksgiving and Christmas. The dish takes an hour to prepare and cook. Once it is done, everyone is going to love it. It is going to "Make you slap your mama " - a phase Louisianans saying when Cajun food tastes good.
In order to get the best taste and results from this dish, purchase ingredients from Winn-Dixie, where potential chefs find Louisiana seafood and seasonings. To cook the Louisiana Crawfish-Stuffed Bayou Chicken, the ingredients people would need are: .
Louisiana frozen crawfish tails.
Spinach leaves.
boneless chicken breasts.
blackened seasoning.
lemon juice.
chopped fresh thyme.
Tony Chachere's Creole Seasoning.
Tabasco Hot Sauce.
salt.
black pepper.
olive oil.
For safety and quality purposes, it has been suggested by some Louisianans to cook this dish in an eight cast iron skillet along with a plastic container for marinating. .
Start off by preheating the oven to 350 degrees Fahrenheit. While the oven is preheating, wash the boneless chicken breasts with cold water. This releases of some the bacteria and maintains the freshness. After washing the chicken breasts, cut the fat off of them to make this dish healthy. Then, in a plastic container, mix one-half cup of water, one cup of lemon juice, one tablespoon of black pepper, one tablespoon of salt, and one and one-half tablespoons of Tony Chachere's Creole Seasoning. Once the mix is finished, marinate the chicken in the plastic container. Then, put the frozen Louisiana crawfish tails in a saucepan on medium heat on the stove until fully cooked.
While the crawfish tails are cooking, pound chicken breasts with a meat mallet or a dough roller until they are one-fourth inch thick.
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