Today’s recipe is for crawfish-stuffed chicken breasts with a Cajun seasoning. We’ll make a crawfish stuffing, add a little Cajun seasoning and then smoke these chicken breasts in the Masterbuilt Electric Smoker. For one final layer of flavor, I’ll add a little Moppin’ Sauce before removing from the Masterbuilt. These chicken breasts are absolutely bursting with flavor!
We always recommend brining chicken breast before cooking. For 3 chicken breasts, mix ½ gallon water, ½ cup kosher salt and 1/3 cup brown sugar. Place chicken in brine and let sit in the refrigerator overnight. The next day remove from the brine and pat dry with paper towels.
Place the crawfish, red pepper, green onion, parsley and cheese in a bowl.
Mix the mayonnaise and hot sauce together in your measuring cup then pour into the bowl with the other ingredients.
Mix the ingredients well.
Place plastic wrap over the chicken and using a meat mallet, beat the chicken flat while trying not to tear any holes in the chicken.
Season the top side of chicken with the Slap Ya’ Mama Cajun seasoning.
Depending on the size of your chicken breasts, scoop 4-5 tablespoons of the mixture on top of the flattened chicken breasts.
Roll up the chicken breasts, so that the stuffing is in the center. Use butcher’s twine or toothpicks to secure the chicken rolls.
Season the rolled-up chicken breasts with Slap Ya’ Mama Cajun seasoning.
Place the chicken breasts in the Masterbuilt Smoker that is pre-heated to 275 degrees F. I also added Sassafras wood chips.
When the chicken breasts reach 158 to 160 degrees F, apply the Florida Everglades Moppin’ Sauce. For this cook, the chicken reached 160 in 1 hour 20 minutes.
Continue cooking the chicken in the Masterbuilt Smoker until the chicken reaches 165 degrees F. Total cook time was 1.5 hours.
Remove from the Masterbuilt and let rest for 10 – 15 minutes.