Deboned stuffed chickens have been a favorite
Cajun meal because of the wonderful taste explosion and ease of preparation.
NolaCajun’s chickens are de-boned and stuffed, leaving only the wings for
aesthetic purposes. Our stuffed chickens
are great for a quick evening meal or for when unexpected guests arrive for
dinner.
Crawfish
Jambalaya Stuffed Chicken INGREDIENTS:
Chicken, Water,
Long grain white rice enriched with ferric orthophosphate (iron),
niacin, thiamine mononitrate (thiamine), folic acid (folate), Crawfish Tail Meat & Fat, Green Bell
Pepper, Celery, Onion, Flour (bleached enriched wheat flour, niacin,
reduced iron, thiamine mononitrate, riboflavin, folic acid enzyme added for
improved baking), Green Onion, Butter
(partially hydrogenated soybean oil and liquid soybean oil, water, Butter
(cream, salt), salt, non-fat dry milk, soybean lecithin, sodium benzoate as a
preservative, artificial flavor, vitamin
a palmitate added, colored with beta carotene), Salt (sodium silicoaluminate), Black Pepper, Red Pepper, Paprika.
Dirty Rice
Stuffed Chicken INGREDIENTS:
CHICKEN, Water,
Long Grain White Rice enriched with ferric orthophosphate (iron), niacin,
thiamine mononitrate (thiamine), folic acid (folate), Pork, Turkey and/or Chicken Gizzards, Roux (flour – bleached
enriched wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin,
folic acid enzymes added for improved baking - pure corn oil & beer), Onion, Celery, Bell Pepper, Green Onion, Crushed
Garlic, Salt (sodium silicoaluminate),
Black Pepper, Red Pepper.
Jalapeno
Cornbread Stuffed Chicken INGREDIENTS:
Chicken, Cream
corn (corn, water, sugar, modified cornstarch, salt), 2% reduced fat milk (vitamin
A palmitate and vitamin D3), Yellow cornmeal enriched with (niacin, reduced
iron, thiamine mononitrate, riboflavin, folic acid), Cheese (pasteurized
process containing American cheese (cultured milk, salt, enzymes), buttermilk,
semisoft part-skim cheese (cultured part-skim milk, salt, enzymes), whey,
cream, water, sodium phosphate, salt, guar gum, xanthan gum, lactic acid, artificial color), Eggs
(grade AA extra large), Onions, Pure corn oil, Jalapeño peppers (water, carrot,
vinegar, salt and 0.1% sodium benzoate
and 0.1% potassium sorbate, calcium
chloride and spices), Salt (sodium silicoaluminate), Baking soda (pure bicarbonate of soda USSP), Cayenne
Pepper, Black Pepper.
Shrimp &
Sausage Stuffed Chicken Ingredients:
Chicken, Water, Long Grain White Rice enriched with
ferric orthophosphate (iron), niacin, thiamine mononitrate (thiamine), folic
acid (folate), Shrimp (water, salt, sodium tripolyphosphate sulfiting agents), Sausage
(ground pork, water, kosher salt,
garlic, worcestershire sauce (garlic
powder, onion powder, red pepper, black pepper, paprika), green bell pepper,
Celery, Onion, Flour (Bleached enriched wheat flour, niacin, reduced iron,
thiamine mononitrate, riboflavin, folic acid enzyme added for improved baking),
Green Onion, Butter (partially hydrogenated soybean oil and liquid soybean oil,
water, Butter (cream, salt), salt, non-fat dry milk, soybean lecithin, sodium
benzoate as a preservative, artificial flavor, vitamin A palmitate added,
colored with beta carotene), Salt (sodium silicoaluminate), Black Pepper, Red
Pepper, Paprika.
Wild Rice
Pecan Stuffed Chicken INGREDIENTS:
Chicken
, Water, Long Grain White Rice enriched with ferric orthophosphate (iron), niacin,
thiamine mononitrate (thiamine), folic acid (folate), 100% extra fancy wild rice, Pork sausage (pork,
Kosher salt, yellow prussiate of soda (anticaking agent), pepper, marjoram,
sage, water, crushed red pepper, garlic powder), Pecans, Green Bell Pepper,
Black Olives (water, salt and ferrous lactate added to stabilize color), Butter
(partially hydrogenated soybean oil and liquid soybean oil, water, butter (cream, salt), salt, non-fat dry milk,
soybean lecithin, sodium.
Chicken Cooking Directions:
Thawed: Thaw in refrigerator 24– 48 hours. Preheat oven to 375 º. Remove plastic bag, place chicken, breast
side up in a non - stick baking dish that has been sprayed with cooking
oil. Cover loosely with foil and
bake approximately 1½ hours or until golden brown. Internal temperature should reach 165º. Remove from oven and let rest for 15 minutes.
Remove butcher’s twine, carve and enjoy!
Frozen: Preheat oven to 375 º. Remove plastic bag, place chicken, breast
side up in a non - stick baking dish that has been sprayed with cooking
oil. Cover tightly with foil and
bake approximately 1½ hours. Remove
foil and bake additional 30 minutes or until golden brown. Internal temperature
should reach 165º. Remove from oven and
let rest for 15 minutes. Remove butcher’s twine, carve and enjoy!
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