Boudain Stuffed Chicekn

Yvette sauce


  • 1.5 oz (3 tbs) butter
  • 2 tbs flour

  • 2/3 cup shrimp stock

  • 4 tbs sherry wine
  • 2 tbs worcestershite sauce
  • 1/2 tsps cayenne powder
  • 1/4 tbs chicken base

  • 1.5 oz swiss cheese
  • 2/3 cup heavy cream


  1. Make a roux using butter and flour
  2. Boil shrimp stock then mix into roux
  3. Add sherry wine, worcestershire sauce, cayenne powder, and chicken base. Mix until well blended.
  4. Add swiss cheese then heavy cream and simmer for 5 minutes

Boudain Stuffed Chicken


  • Chicken breast
  • Boudain link
  • Creaole seasoning
  • Salt
  • Pepper


  1. Butterfly chicken breast leaving intact to fold in half again, then pound until flat
  2. Season chicken breast with creole seasoning, salt, and pepper
  3. Cut boudain link out of sausage casing, then stuff into chicken breast, and refold chicken over boudain.
  4. Cook in a covered cast iron pan at medium heat until chicken is cooked
  5. Cover in Yvette sauce

Besides making the sauce theirs not much to this. Maybe serve with sauteed vegetables and dirty rice. Will learn how to make boudain later.