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Crawfish Stuffed Chicken Thighs with Wild Rice

Served with a creamy crawfish sauce.


  • Sauce:
  • 1 c. onion
  • 1 Tbsp. olive oil
  • 2 Tbsp. minced garlic
  • 2 small tomatoes chopped
  • 2 Tbsp. Slap Your Mama seasoning or other cajun seasoning
  • 1- 1 1/2 tsp. cayenne pepper
  • 1 c. chicken broth
  • 5 oz. cream cheese
  • 1 c. parmesan cheese
  • 8 oz. heavy cream
  • 1/2 lb. crawfish tails
  • 1/2 tsp. liquid smoke optional
  • Chicken:
  • 6-8 boneless chicken thighs pounded thin
  • 1 box Uncle Ben's Long Grain and Wild Rice not instant*
  • 1/2 lb. crawfish tail meat
  • 8 strips bacon


  1. Chicken:
  2. Pound out the boneless chicken thighs until thin. Cook one box of the Uncle Ben's Long Grain and Wild Rice according to directions. When this is done, add in the 1/2 lb. crawfish and stir to mix.
  3. Lay out one pounded chicken thigh and fill with a few tablespoons of the rice/crawfish mixture. Fold in the sides and rollup the bundle. Take one piece of bacon and wrap around the thigh bundle and then put into a muffin cup to bake or grill. Repeat with remaining thighs. Grill these until internal temperature reaches 165°.
  4. Sauce:
  5. Put the olive oil in a large skillet and sauce the onion and garlic for 4-5 minutes then add the chopped tomatoes and the seasoning and then the broth. Reduce this down to about half then use a stick blender and blend it until smooth.
  6. Add the cream cheese, parmesan and heavy cream and stir until the cheese has melted and has thickened a little. Add in the crawfish and the liquid smoke (optional).
  7. To serve put one cooked chicken thigh on plate and spoon some of the crawfish sauce over the top.

Recipe Notes

I usually make an extra box of rice to serve along side these.