Baked Chicken With Crawfish Stuffing

One 8-pound baking hen
1/2 pound ground pork
1/2 pound ground beef
1 cup onions, chopped
1 cup red or green bell peppers, chopped
1 clove garlic
1 pound crawfish
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon red pepper
8 ounces Italian bread crumbs
4 sprigs parsley

Preheat oven to 375 F.

Apply salt and pepper to outside of chicken and put in baking pan. Mix pork, beef and crawfish in medium mixing bowl.

Add onions, bell peppers and garlic. Add 1/2 tablespoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon red pepper. Mix well with bread crumbs.

Stuff crawfish stuffing inside of chicken. Any leftovers should be sprinkled around outside of chicken in pan. Baste every 1/2 hour until done.

Serves 6.

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Cajun Country -- New Iberia, Louisiana