Bayou Stuffed Chicken Breast

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Ingredients

4 Skin-on Chicken Breasts (opt. “Airline” or “Supreme” cut for fancy presentation)
Seasoning mix of Salt, Black Pepper, Garlic Powder, Chili Powder, Cayenne, Dried Thyme (or your favorite Cajun or Creole Blend)
2 Tablespoons AP Flour
2 Tablespoons Oil or Bacon Fat
2 Tablespoons Unsalted Butter
½ Cup diced Andouille Sausage
½ Cup Diced Tasso Ham
½ Cup Diced Crawfish Tails (or Shrimp)
½ Cup Trinity (mix of finely diced Onion, Celery, Green Pepper)
½ Cup Diced Okra (fresh or frozen)
1 tablespoon Minced Garlic
¼ Cup Chicken Broth
Kitchen String for tying Breasts, or toothpicks

Chapters:
00:00 Introduction
02:39 How to Prepare and Season the Chicken Breasts
03:56 Seasoning mix
05:56 Changing Cutting Boards
06:30 Preparing (chopping) the Meat Stuffing
08:50 Preparing and Chopping the Vegetables (Cajun Holy Trinity)
13:23 Preheating the Air Fryer
14:01 Pan Searing the Meat Stuffing
16:00 Making the Roux
17:58 Sweating the Vegetables
20:29 Deglazing the Pan with Chicken Stock
21:40 Adding Meat Stuffing to the Pan
22:17 Stuffing and Tying the Chicken Breasts
25:08 Placing the Stuffed Breasts in Air Fryer
26:01 Removing, Untying Chicken Breasts
27:30 Slicing, Tasting the cooked Chicken Breasts
29:08 Plating the Chicken Breasts with Espagnole Sauce and Dirty Rice
31:48 Outro

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“Chef Walter and his wife Kim own this unique small group tour company where they host groups of 6-12 guests for one-week luxury Adventures in beautiful locations throughout Europe and The States. Walter has the privilege of being the Adventure Chef, creating and preparing daily gourmet meals for their guests. They also enjoy creating in-home private dinners for clients and friends when they are back in the States. Many guests request their recipes and want to learn cooking tips.
So In this video series, from their home kitchen in the beautiful Loire Valley of France (sometimes from our RV kitchen when traveling in the States), Walter will demonstrate a wide variety of recipes, from Culinary Classics to Originals, as well as covering Professional Kitchen Techniques for the Home Chef.”
For more information on Artistic Gourmet Adventures, check their website,
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About Chef Walter
With a strong background in the creative and visual arts, Chef Walter’s style can best be described as “gastronomic bistro”. Having completed a “Diplome de Cuisine” at the famed Le Cordon Bleu Culinary Institute in Paris, as well as the highly rated Walnut Grove Cookery School in France’s Loire Valley, Walter relies on his French training and techniques to assure top quality, but remembers his Texas roots and always cooks from the heart! During week-long Adventures, Walter always includes a mix of the Classics and Regional recipes, as well as a healthy dose of original recipes.

“I love when a plate looks beautiful; however, I feel like a dish should be tasty AND satisfying on its own, and not dependent on several other courses to make you satisfied.”

Music: “Back In Town”; Nard Berings, http://www.triplescoopmusic.com