Posted: Apr 16, 2014 8:15 AM by Hunter Robinson
Updated: Apr 16, 2014 8:15 AM
BATON ROUGE - Our April Chef of the Month Roux Louisiana at Phil Brady Chef David Johnson was back in the 2une In kitchen Wednesday to whip up some Creole Stuffed Chicken.
Roux Louisiana will open its doors Thursday for lunch for the first time. The first ten customers get free lunch, so be sure to check it out.
Creole Stuffed Chicken
1/2 cup peeled cooked crawfish
8 oz cream cheese
2 tablespoons jalepeños
1 tablespoon creole seasoning
4 boneless chicken thighs
Mix cream cheese, peeled crawfish, and jalepeños until blended
Spread over chicken and roll up
Wrap in bacon
Bake in iron skillet on 350 for 30-35 minutes until chicken is fully cooked
Allow to cool for 15 minutes before serving.
2une In next Wednesday for another delicious dish from Roux Louisiana at Phil Brady's!