Thanksgiving turkey? Not this year! This Stuffed Chicken with Crawfish Jambalaya is the perfect main dish for a bold, Cajun twist on your holiday table. Packed with smoky, buttery flavors and a touch of spice, it’s an unforgettable centerpiece that’s worth the effort.
When I saw a post about Buc-ee’s Stuffed Chicken with Crawfish Jambalaya, my curiosity was piqued. While I’ve never bought anything from Buc-ee’s (and I’m oddly proud of that streak), the idea of stuffing a chicken with Cajun-style jambalaya was irresistible. La Boucherie, the masterminds behind the Buc-ee’s version, also sell these stuffed chickens at HEB and Central Market for around $19. But why buy when you can make it fresh at home?
This dish is a showstopper on any Thanksgiving table—especially if turkey isn’t your thing. The combination of tender chicken, buttery crawfish jambalaya, and bold Cajun seasoning will have everyone raving. And yes, while making crawfish jambalaya is straightforward, deboning a chicken is another story. Let’s just say it was one of the most anxiety-inducing tasks of my life. But if I can do it, so can you—or you can always cheat with chicken thighs (I won’t judge).
How La Boucherie Perfected Roast Chicken
La Boucherie, a Louisiana-based company, is renowned for its Cajun specialties like boudin and stuffed chickens. They created this stuffed chicken with crawfish jambalaya for Buc-ee’s, bringing a taste of Louisiana to Texas. Their stuffed chickens are popular for their convenience and authentic flavors, but making it at home elevates the dish to new heights.
Place pats of butter between the skin and meat for a crispy skin
Rub the outside of the chicken with cajun seasoning
Why This Recipe Works
Flavor Explosion: The crawfish jambalaya is packed with smoky andouille sausage, aromatic veggies, and perfectly spiced rice.
Versatility: Use a whole chicken for a stunning presentation or opt for chicken thighs for a quicker, easier version.
Holiday-Ready: This dish is a unique centerpiece for your Thanksgiving table, perfect for adding a Cajun twist.
Leftover Magic: The leftover jambalaya is just as good the next day—if there’s any left!
Tips for Making Stuffed Chicken with Crawfish Jambalaya
Choose Your Chicken Wisely: If deboning a whole chicken feels like a nightmare (trust me, I get it), opt for skin-on, boneless chicken thighs for an easier alternative. They’re easier to handle and still pack a flavorful punch.
Cajun Seasoning Love: Don’t skimp on the Cajun seasoning—rub it generously inside and out for that authentic Louisiana flavor. Add a bit of salt if your seasoning mix is mild.
Perfect Jambalaya: The crawfish jambalaya stuffing can be prepped a day in advance. Store it in the fridge and stuff the chicken just before roasting. This lets the flavors meld beautifully.
Stuff Strategically: Make sure to place the jambalaya stuffing under the skin and in the cavity to keep the chicken moist and infuse it with all that goodness.
Use a Meat Thermometer: Invest in a reliable meat thermometer. It’s your best friend for ensuring the chicken and stuffing are cooked to perfection without overcooking.
Crisp That Skin: For extra crispy chicken skin, finish the chicken at a higher oven temperature of 400°F for the last 20–30 minutes of roasting. Keep an eye on it to prevent burning.
Let It Rest: After roasting, let the chicken rest for 5–10 minutes before slicing. This allows the juices to redistribute for moist, flavorful meat.
Pro Tip: Serve with a side of Louisiana hot sauce for an extra kick, or drizzle some of the pan drippings over the chicken before serving.
How To Make Stuffed Chicken with Crawfish
Equipment
Ingredients
Seasoning Mix
- 2 whole bay leaves
- 1½ tsp cayenne
- 1½ tsp salt
- 1¼ tsp white pepper
- 1½ tsp oregano
- ¾ tsp thyme
- 1 tsp black pepper
For the Jambalaya
- 2½ tbs duck fat or chicken fat can substitute butter
- ½ cup adouille smoked sausage, chopped
- 1½ cups onion, chopped
- 1 cup celery, chopped
- ¾ cup green bell pepper, chopped
- 1½ tsp garlic, minced
- 4 medium tomatoes, peeled and chopped
- ¾ cups tomato sauce
- 2 cups seafood or chicken stock
- ½ cup green onions, chopped
- 2 cups long grain rice
- 12 oz Louisiana crawfish tails
For the Stuffed Chicken
- 1 whole chicken
- 2 tbs Cajun Seasoning more if needed
- 1 stick of butter
Prep the Chicken
1. Debone the chicken (or use chicken thighs for an easier option).
2. Season the chicken with Cajun seasoning and Kosher salt.
Make the Jambalaya
1. Prepare the Seasoning Mix:
In a small bowl, combine the bay leaves, cayenne, salt, white pepper, oregano, thyme, and black pepper. Set aside.
2. Cook the Sausage:
Heat a heavy-bottomed Dutch oven over medium heat. Melt the duck fat (or butter) and add the chopped andouille sausage. Sauté until the sausage is crisp and golden, about 5-6 minutes, stirring frequently.
3. Sauté the Vegetables:
Add the onions, celery, and green bell pepper to the Dutch oven. Cook until tender but still slightly firm, about 5 minutes. Stir occasionally, ensuring nothing sticks to the pan.
4. Add Seasoning and Garlic:
Sprinkle in the seasoning mix and add the minced garlic. Stir constantly for 3 minutes, allowing the spices to bloom and become fragrant.
5. Incorporate Tomatoes:
Add the peeled and chopped tomatoes, cooking until tender, about 5-8 minutes. Stir frequently to prevent sticking.
6. Build the Base:
Pour in the seafood or chicken stock and bring the mixture to a boil. Add the chopped green onions and cook for about 2 minutes.
7. Add Rice and Crawfish:
Stir in the long-grain rice and Louisiana crawfish tails, ensuring everything is well combined.
8. Bake to Perfection:
Transfer the mixture to an ungreased 8×8-inch baking pan. Cover the pan tightly with foil and bake in a preheated oven at 350°F for about 40 minutes. The rice should be tender but slightly crunchy.
9. Finish and Set Aside:
Remove the bay leaves before serving. Fluff the rice gently with a fork, and enjoy this warm, comforting dish straight from the oven. This recipe makes between 6-8 servings, but you will not need that much to stuff the chicken. Serve leftovers as a side dish.
Stuff and Roast the Chicken
1. Lay the deboned chicken skin side down. Place pats of butter under the skin. Stuff the chicken with the jambalaya.
2. Preheat the oven to 350°F. Truss the chicken with butcher twine.
Rub more Cajun seasoning on the chicken if needed. Pour one can of chicken stock in your roasting pan, and set the chicken on the rack.
Roast covered until the internal temperature reaches 120°F, about 1 hour 15 minutes.
Increase the oven to 400°F, uncover, and roast until the temperature reaches 165°F, about 20-30 minutes.
Let rest for 10 minutes before carving.
How To Serve
Slice the chicken into thick, satisfying pieces and serve alongside your favorite Thanksgiving sides. This dish pairs beautifully with cornbread, collard greens, or even a zesty cranberry relish. Or try one of my amazing side dishes: Southern Greens, Sweet Potato Casserole, or Cajun Dirty Rice.
For an extra Cajun touch, drizzle the drippings over the chicken before serving, or use the drippings to make a gravy. Simply place one cup of the gravy dripping in a pan over medium heat. Slowly add in your flour, 1 tablespoon at a time, and cook the flour with the dripping. Slowly add in the rest of your dripping, continuing to whisk until you get the consistency you want.
Turkey Can Take the Day Off
This Stuffed Chicken with Crawfish Jambalaya isn’t just a dish—it’s a celebration of bold Cajun flavors and Southern comfort. Whether you’re swapping out the turkey this year or just looking to impress your guests, this recipe is guaranteed to be a hit.
Ready to spice up your Thanksgiving? Grab your apron, set your oven, and let’s get stuffed—in the best way possible!
Stuffed Chicken with Crawfish Jambalaya
Equipment
Ingredients
Seasoning Mix
- 2 whole bay leaves
- 1½ tsp cayenne
- 1½ tsp salt
- 1¼ tsp white pepper
- 1½ tsp oregano
- ¾ tsp thyme
- 1 tsp black pepper
For the Jambalaya
- 2½ tbs duck fat or chicken fat can substitute butter
- ½ cup adouille smoked sausage, chopped
- 1½ cups onion, chopped
- 1 cup celery, chopped
- ¾ cup green bell pepper, chopped
- 1½ tsp garlic, minced
- 4 medium tomatoes, peeled and chopped
- ¾ cups tomato sauce
- 2 cups seafood or chicken stock
- ½ cup green onions, chopped
- 2 cups long grain rice
- 12 oz Louisiana crawfish tails
For the Stuffed Chicken
- 1 whole chicken
- 2 tbs Cajun Seasoning more if needed
- 1 stick of butter
Instructions
Prep the Chicken
- Debone the chicken. If you prefer not to, you can use skinless chicken thighs. See notes for roasting temperature for bone in chicken. Set aside and make the jambalaya.
- Season the chicken with cajun seasoning and Kosher salt.
Make the Jambalaya
- Combine the seasoning mix in a small bowl and set aside.
- In a heavy bottomed Dutch oven, melt the duck fat (or butter if using) over medium heat. Add the andouille sausage and saute until crisp, about 5-6 minutes, stirring frequently.
- Add the onions, celery, and bell peppers; saute until tender but still firm, about 5 minutes, stirring occasionally and scraping the bottom of the pan.
- Add the seasoning mix and garlic. Cook about 3 minutes, stirring constantlyt and scraping the bottom. Add the tomatoes and cook until tender, about 5-8 minutes, stirring frequently.Add the stock and bring to a boil. Add the green onions and cook for about 2 minutes, stirring once or twice.
- Add the rice and crawfish tails and stir well. Remove from heat. Transfer to an ungreased 8 x 8 -inch baking pan. Cover pan snugly with foil and bake at 350°F until rice is tender but still crunchy, about 40 minutes. Remove the bay leaves and serve immediately.
Stuff the Chicken
- Lay the deboned chicken skin side down. Add pats of butter under the skin, making sure to cover the entire chicken. Add the crawfish jambalaya under the skin and under the meat. Truss the chicken using a trussing needle and butcher twine.
- Preheat the oven to 350°F.
- Rub more cajun seasoning to the chicken if needed.
- Place the chicken in a roasting pan. Add a can of chicken stock and place the chicken on a rack. Roast, covered, until center registers 120 °F, about 1 hour and 15 minutes. Time will depend on your oven and the starting temperature of your chicken so I recommend using a meat thermometer and checking after 1 hour.
- Increase oven to 400 °F, uncover pan and continue cooking until thermometer registers 165 °F (take the temperature from the dark meat end), about 20-30 minutes longer. Remove from the oven, tent loosely with foil and allow to rest 5-10 minutes before removing the string and slicing.
Notes
- For chicken thighs: use 6-8 skin-on, boneless chicken thighs. Separate the skin from the meat and stuff with butter. Divide the jambalaya evenly among the thighs and press under the skin of each thigh. Tie together with butcher twine and roast in a pan for 425°F for 20 minutes. Uncover and roast for another 25-30 minutes until skin is crispy and golden brown and chicken is cooked through.
Nutrition
