Cajun Stuffed Chicken

• 4 ea. Boneless Skinless Chicken Breast (pounded flat & seasoned with Kosher salt and fresh ground pepper)

• 8 strips Applewood Smoked Bacon

Stuffing:

• 1/2 lb. Andouille Sausage
• 1/2 Cup Diced Yellow Onion
• 1/2 Cup Diced Bell Pepper (trinity of yellow, green, and red)
• 2 T Bacon Renderings
• 1 Cup Cornmeal
• 1 Large Egg
• 2 T Cajun Spice
• 1 T Fresh Thyme Leaves

Directions

Pound the chicken breast and season with salt and pepper. Saute onions and peppers. Add sausage and brown. Add remaining ingredients to make stuffing. Lay 2 strips of bacon flat, place chicken on bacon, add 2-3 oz of stuffing and roll chinken. With chicken wrapped in bacon, wrap in plastic wrap then foil. Bake for 20 minutes, remove foil and plastic and bake for 10 more minutes or until bacon is browned.

http://www.wbir.com/video/default.aspx#/Cajun%20stuffed%20chicken/39623157001

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Herb Crusted Red Snapper & Tomato Crawfish Relish

Ingredients

• Herb Breading
• 2 Cups Panko Bread Crumbs
• 1/4 Cup Minced Fresh Parsley
• 1/4 Cup Fresh Thyme Leaves
• Tomato Crawfish Relish
• 1 Pint Grape or Cherry Tomatoes
• 1 Cup Crawfish Tail Meat
• 1/2 Cup Roasted Corn
• 1/4 Cup Brunoise Yellow Onion
• 1/4 Cup Brunoise Bell Pepper (Green, Yellow, & Red)
• 2 T Chef Chris’ Cajun Seasoning
• 1 t sugar
• 1/4 Cup Fresh Chives
• 1/4 Cup Tomato Juice
• 1/4 White Wine
• 1 T Olive Oil

Herb Crusted Snapper

• 4 – 6 EA 1/2# Fresh Snapper Filets
• Panko Herb Breading
• Spicy Creole Mustard
• Salt & White Pepper
• Olive Oil

Directions

Herb Breading Directions

Pulse all ingredients in a food processor to blend together and release the herb oils into the bread crumbs.

Relish Directions
Sauté onion and bell pepper until lightly sweated; add tomatoes, corn, and crawfish tails. Season with Cajun seasoning & sugar, deglaze with white wine. Add tomato juice and reduce until you reach sauce consistency. Remove from heat and add fresh chives.

Red Snapper Recipe
Lightly brush filets with Creole mustard. Season with salt and white pepper. Firmly press filets in herb breading. Place filets – herb side down – in hot olive oil and pan fry for 60 seconds. Flip filets over and finish in 400 degree oven for 4-6 minutes.

Generously ladle your Crawfish relish over the filets and enjoy!

http://www.wbir.com/video/default.aspx#/Red%20Snapper%20with%20New%20Orleans%20on%20the%20River/34162357001

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Blackened Oysters Rockefeller

• 24 Live Oysters Washed and Shucked
• 1 T Olive Oil
• 1 # Fresh Baby Spinach
• 1 T Minced Garlic
• 1/4 C Diced Bacon
• 1/8 C Heavy Cream
• 2oz Anise Flavored Liquer
• 1 T Kosher Salt
• 1 C Parmesan Cheese
• 2 T Fresh Minced Parsley
• 2 T Chopped Scallions
• 1/2 C Panko Breadcrumbs
• 2T Melted Butter
• Blackening Spice
• Rock Salt
• Fresh Lemon

Place oysters on rock salt on an oven safe plate. Combine bread crumbs, 1/2 the cheese, and melted butter. Set aside. In a large saute pan, sautee spinach, bacon, and garlic in olive oil. Deglaze with Anise Liquer. Add heavy cream and bring to a boil. Add cheese, salt, and herbs and remove from heat. Top Oysters with blackening spice and broil for 3 – 4 minutes. Remove from broiler, spoon on spinach topping and breadcrumb mixture. Return to broiler and broil until golden brown and cheese is caramelized. Serve with fresh lemon.

http://www.wbir.com/video/default.aspx#/New%20Orleans%20on%20the%20River/38545706001

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Oyster Stuffed Cornish Game Hen

2 Cornish Game Hens 16-20oz (washed and dried)

 

Stuffing

 

2T Bacon Renderings

1/4c Diced Andouille Sausage

1/4c Diced Yellow Onion

1/4c Diced Celery

1/2c Chopped Raw Oysters

1/2c Diced Butternut Squash (blanched)

1/2c Oyster Liquor

3c Diced French Bread

1T Minced Fresh Sage

1T Minced Fresh Thyme Leaves

Kosher Salt and White Pepper

 

Citrus-Honey Glaze

 

2oz Brandy

1/4c Orange Juice Concentrate

2T Honey

1T Minced Fresh Sage

1T Minced Fresh Thyme Leaves

1t Kosher Salt

1t Allspice

 

Sauté onion, celery, and Andouille sausage in bacon renderings for about two minutes. Add chopped oysters and butternut squash and heat until the edges of the oysters begin to curl. Add oyster liquor, salt, and pepper and bring to a simmer. Remove from heat. Add fresh herbs and fold in diced bread until liquid is absorbed. Set aside. For the glaze, combine all ingredients in a small sauce pot. Bring to a simmer and reduce for five to six minutes. Prepare hens for stuffing by seasoning the outside and inner cavity with salt and white pepper. Fill the cavity with the oyster stuffing and tie the legs with butcher’s twine. Baste the bird with your citrus glaze and bake at 350 for about one hour. Glaze the bird about every ten minutes during this process. Once the hen has reached an internal temperature of 160, you can increase the heat to 450 to brown the outside of the bird.