Tony Chachere's Creole Foods " Entire Meal on the Grill"
Chef Gaye Sandoz
Tony Chachere's Creole Grilled Jambalaya Stuffed Chicken Breasts
Preparation Time: 30 minutes Cooking Time: 10-15 minutes Result: CREOLICIOUS!
The cooked flavorful breakfast sausage gives extra moisture to this stuffing recipe making it the perfect stuffing for the chicken breasts.
1 box Tony Chachere's Jambalaya Mix
1 package (16 oz) Ground Sausage (Hot or Mild)
2 cups water
1 bunch green onions, sliced (separate the white from the green)
Microwave sausage for about 5 minutes. Separate clumps and microwave for 3 minutes more. Prepare Jambalaya on the stove or in the microwave: Add sausage with drippings, water and green onion bottoms. Cook as directed on package. Add green onion tops.
Prepare Chicken Breasts
Making a slit in the top of the chicken breasts allows for a smaller opening so that it is easier to keep the stuffing intact while grilling them. The presentation of this dish is incredible.
6 chicken breasts, skin on or off, boneless
1 jar (17 oz) Tony Chachere's Roasted Garlic or Jalapeño Butter Injectable Marinade
Tony Chachere's Original or More Spice Creole Seasoning
Inject chicken breasts with 1 ounce of marinade, injecting about ½ inch apart. With a small sharp knife cut a slice in the short end of the breast slicing through the middle of the chicken breasts, being careful not to slice through the sides. You can use your finger and maneuver a slit throughout the breast. With a rounded spoon (a coffee spoon or a tablespoon works well) scoop the cooled jambalaya stuffing into the slit. Secure the end with toothpicks. Sprinkle the outside of the breasts with Tony Chachere's Original Creole Seasoning. Place the breasts on the grill not directly on the coals about 6 inches away from the fire. Baste and Cover. Cook 7-10 minutes on one side with the lid down, basting with the basting sauce. Turn, baste the other side and cook for about 5 minutes more with lid of bbq pit down.
You can use this basting sauce for many grilled foods such as steaks, seafood and wild game. Along with Tony Chachere's Creole Seasoning, this sauce makes all grilled foods taste great!
1 stick salted butter
1 tablespoon mustard
1 tablespoon Worchestershire sauce
1 tablespoon Tony Chachere's Roasted Garlic Injectable Marinade
1 tablespoon garlic, minced
1 teaspoon hot sauce
2 teaspoon lemon juice
1 teaspoon Tony Chachere's Original Creole Seasoning
Mix together over low heat until blended.
Texas Toast with Garlic Parmesan Topping
1 box Frozen Texas Toast
1 cup Parmesan cheese
Place Toast on grill. Baste with Garlic Sauce. Sprinkle 1/ 8 cup on each slice. Place cover on top of grill. When melted, remove.
Caramelized Tony Chachere's Buttered Corn
8 Frozen Corn on the Cob
Tony Chachere's More Spice Seasoning
Place Frozen Corn on the Grill. Grill, turning when bottom has grill marks, about 5 minutes. Turn. Baste with Basting Sauce. Sprinkle with Tony Chachere's More Spice Seasoning