That store bought crawfish rice stuffed chicken we had yesterday was so good I set out to see if I could replicate it. There are scads of recipes online and I looked at several to get a feel for what would work and settled for a fairly simple one that didn’t include canned soups.
It looked like I would need to find some crawfish tails, so I took my list in hand and went to market. Found some first place I looked. Yay!
I set those to thaw, started some white rice, and busied myself dicing the onions, the green pepper, and the celery. I added some ground pork along with the ground beef and got the meat and the trinity plus a half dozen cloves of minced garlic cooking in a big skillet.
I started adding some creole seasoning and tasting and adding more until the heat seemed reasonable.
I had some seasoning made up already but thought I would nod to the folks that made the stuffed chicken that sent me on this track. When the rice was done I added it and the crawfish tails to the mix with a half stick of butter and combined everything nicely, adding more seasoning while I was at it.
This was tasting so good! I crammed a roasting chicken full and tied the legs up with string…
gave the whole bird a good dusting with the seasoning and set it in a 350 oven in a covered roaster for about an hour and a half. The lid came off for another twenty minutes or so and…Ta-Da!