La Boucherie Chicken stuffed shrimp and crawfish jambalaya
La Boucherie Chicken Stuffed with Shrimp and Crawfish Jambalaya
La Boucherie Chicken stuffed shrimp and crawfish jambalaya
La Boucherie Chicken Stuffed with Shrimp and Crawfish Jambalaya

Chicken Stuffed with Shrimp & Crawfish Jambalaya

$18.00 $14.99 Save $3.01
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Ready to cook and stuffed with shrimp and crawfish jambalaya. Using a process known as ballottine, La Boucherie's chickens are deboned, leaving only the wings for aesthetic purposes. Seasoned to perfection & great for any easy meal!

Approximately 3 lb. (48 oz.)


Cooking Directions : Preheat oven to 375°. Remove plastic bag and place chicken, breast side up in a non-stick baking dish that has been sprayed with cooking oil. 
Thawed : Cover loosely with foil and bake approx. 1.5 hr. Internal temp of 165°F. Remove from oven and let rest for 15 min. Remove string, carve, and serve.
Frozen : Cover tightly with foil and bake approx. 1.5 hr. Remove foil and bake additional 30 min. Internal temp of 165°F. Let it rest for 15 min., remove string, carve and serve. 

 

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