Stuffed Cajun Chicken

rockytopsc

Yesterday we did some shopping, saw milesofsmiles & found our way here Chops. BENTE had posted about this place so we were close by and checked it out. Bought this stuffed chicken, some tasso & Boudin links. The tasso will be used later when we do the shrimp & grits and may try the Boudin today. This chicken is stuffed w/ rice, shrimp, crawfish & I think some of the Boudin. Basically it's deboned except the wings w/some nice cajun spice rubbed on it. It was a great meal but may have to try to make this myself.

milesofsmiles

As always your pics & food are superior, I ain't blowing smoke. Go Vols Miles out.

rockytopsc

Thanks, hope you got out of there yesterday, saw em rolling in at the last second. See you in April!

Frank from Houma

I visited the Chops site and checked out their products. It's the real deal - none of this faux cajun stuff as in add a bunch of pepper and call it cajun - give me a break. Owners are Delahoussayes from St. Martinville and Breaux Bridge and have ownership in a store in Broussard - that is central to Acadiana. Nice store - if you are in da hood you should stop by.

rockytopsc

Thanks Frank. The store was small but nice, owners very helpful. Looking forward to Boudin.
Jason

NibbleMeThis

Shrimp and grits with tasso gravy? That is my favorite!

The food looks good. Glad you had a great visit with a fellow egger!

Boss Hogg

Rockytop-
Very interesting. Being raised in Pa Dutch country on "meat & potatoes", what is boudin & tasso?
Brian

rockytopsc

Hey Greetings to KTown! I made the shrimp grits and posted awhile back but didn't have the tasso. Do now & can't wait. milesofsmiles is another VOL man. I checked your blog, photos look great.

rockytopsc

Brian
Don't really know just bought it, not really. Tasso is a seasoned pork used to flavor. Boudin is link stuffed w/ meat, rice & i think some seafood or crawfish. We're going to grill these, so I'll post later this week.
Jason

BENTE

i have some of their boudin out in the freezer one thing you might want to think about is taking the casings off the boudin and deep fry some boudin balls.. like they serve up there at chops.. i did one pack of that boudin and the casings were no right but they may have changed :laugh:

anyway glad you like the place the turkey rolls are very good you just need to make sure it is more than you two

Frank from Houma

Reminds me of my grandfather's prayer before a meal.

Bless the sausage, damn the skins, pin back your ears and dig in.

I agree on boudin casing - let it geaux.

rockytopsc

Thanks for the link it's a cool place. Didn't know if we would make it there yesterday or not.

rockytopsc

:laugh: