Crawfish-Stuffed Bayou Chicken

Main Course

Recipe Courtesy of Chef Jared Rising, L'Auberge  du Lac, Lake Charles, LA

Serves 4



  • 4 boneless, skinless chicken breasts
  • 1 cup tightly packed fresh spinach leaves, as needed
  • 1 cup Louisiana crawfish tails, chopped
  • 1 tablespoon blackening seasoning
  • 1/4 teaspoon chopped fresh thyme
  • salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • Bayou Sauce (recipe follows)
  • parsely for garnish

Bayou Sauce

  • olive oil as needed
  • 1 tablespoon chopped sun-dried tomato
  • 1 teaspoon minced shallots
  • 1 teaspoon minced capers
  • 1/2 cup heavy cream
  • 1/4 cup white wine
  • juice of half a lemon
  • 2 tablespoons unsalted butter
  • 1 teaspoon chopped parsley
  • salt and freshly ground black pepper to taste


Crawfish-Stuffed Bayou Chicken

Crawfish-Stuffed Bayou Chicken 

Click for Video of Cooking Demonstration


Preheat oven to 350ºF.
Pound chicken breasts with a meat mallet until they are 1/4-inch thick. Layer half of the spinach leaves over each breast. Evenly divide crawfish and place in a row horizontally across middle of each piece of chicken. Top with remaining spinach leaves. Beginning with short edge, roll stuffed chicken pieces over filling and secure with wooden toothpicks. Sprinkle chicken with blackening seasoning, thyme, salt and pepper.

Heat olive oil in a cast iron skillet set over medium-high heat. Add chicken rolls. Sear chicken rolls on all sides and place in a baking dish. Bake for 20 minutes until cooked through. Remove wooden toothpicks and transfer cooked chicken to a platter. Slice if desired. Serve with Bayou Sauce. Garnish with parsley.

Bayou Sauce
Barely cover over the botton of a saute pan with olive oil and place over medium heat. Add sun-dried tomatoes, shallots and capers and saute until shallots are tender. Stir in cream, wine and lemon juice. Cook until reduced by half, about 10 minutes. Reduce heat and whisk in butter. Season with salt and pepper.

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