Cornbread Stuffed Chicken with Andouille Cream Sauce, Coleslaw, Millie’s Potatoes, and Firehouse Cobbler

Ingredients

Stuffed Chicken

• 12 large boneless, skinless chicken thighs
• 2 lbs ground chicken thighs
• 1 medium yellow onion, small dice
• ½ red bell pepper, small dice
• 1 stick butter, plus extra for greasing the pan
• 3 - 8.5 oz boxes cornbread mix
• 3 eggs
• 1 cup whole milk
• 1 can Captain Coby’s Cajun Seasoning
• 12 oz can chicken broth
• 1 ½ lb chicken sausage

Andouille Cream Sauce

• 1 lb Andouille smoked sausage, small dice
• 1 medium yellow onion, small dice
• ½ red bell pepper, small dice
• 12 oz can chicken broth
• 1 pint heavy whipping cream
• 2 tbsp smoked paprika
• 2 tbsp cornstarch
• 2 tbsp vegetable oil

Firehouse Cobbler

• 2 - 21 oz cans blueberry pie filling
• 1 box Perfectly Moist Classic Yellow Cake Mix
• 3 sticks butter

Corn Grits

• 1 - 16 oz box 5 minute grits
• 1 pint heavy whipping cream
• 3 - 12 oz cans chicken broth
• 3 sticks butter
• 4 tbsp salt
• 1 - 12 oz bag frozen supersweet corn

Coleslaw

• 1 head green cabbage, small dice
• 1 onion, small dice
• 2 cups mayonnaise
• ¼ cup apple cider vinegar
• 1 - 2 oz Captain Coby’s Cajun Seasoning, or season to taste

Millie’s Potatoes

• 5 lbs red potatoes
• 3 lbs bacon pieces
• 1 stick butter
• 1 bundle green onions
• 1 cup bacon grease
• 1 cup milk
• 1 can Captain Cobys Cajun Seasoning

Instructions

Stuffed Chicken

1. 1
   Preheat the oven to 400 degrees. Butter a 9x13 baking pan.
2. 2
   In a large bowl, combine cornbread mix with milk and eggs and stir vigorously until the mix is somewhat smooth. (A little lumpy is ok.) Pour batter into prepared pan and bake for 20 minutes.
3. 3
   Pound out chicken thighs to about ½-inch thick. Season well with Captain Coby’s Cajun Seasoning.
4. 4
   Brown ground chicken together with 1 stick of butter and chopped veggies until veggies are sweated down and ground chicken starts to brown.
5. 5
   Add in 1 can chicken broth and let simmer for 15 minutes.
6. 6
   Mix crumbled cornbread and ground chicken together to make a stuffing. You’ll know it’s the right consistency if it sticks to an upside down spoon without falling off.
7. 7
   Take a generous portion of stuffing and apply to one side of the chicken thigh, and roll like a cigar. Bake in the oven at 375 degrees for 1 hour.

Andouille cream sauce

8. 1
   In a large saucepan, melt butter. Add sausage, onion, and peppers, and cook until a nice browning is achieved.
9. 2
   Add chicken broth and heavy cream and bring to a low boil. In a small bowl, mix cornstarch and oil and make a blonde roux paste. (No cooking required.) Add paste into boiling liquid and let thicken up. Add in smoked paprika for color and let simmer for 10 minutes.

Corn Grits

10. 1
    Pour corn into a skillet with ½ stick butter on a medium heat. Pour heavy whipping cream, chicken broth, and 1 stick of butter in a pot and bring to a boil.
11. 2
    After liquid comes to a rolling boil, pour in grits. Stir constantly for 5 minutes. Once grits become firm and almost cooked, add in corn kernels. Combine well. Add the last stick of butter, salt to taste, and watch the grits go from good to phenomenal!

Fire Department Cobbler

12. 1
    Butter a 9x13 baking pan.
13. 2
    Add two cans of blueberry pie filling and spread evenly across the bottom of the pan. Pour dry cake mix all over the top of the pie filling.
14. 3
    Cube butter into ¼-inch squares, then cover the entire top of the pan with the butter squares.
15. 4
    Bake at 375 for 25 to 30 minutes, or until the top of the cake is light brown.
16. 5
    Let cool for 10 minutes, then let your taste buds enjoy pure delight.

Millie’s Potatoes

17. 1
    In a large pot of boiling water drop on 5lbs of red potatoes with peelings intact.
18. 2
    In another larger pot start cooking bacon till all bacon grease starts foaming and covers all of the bacon. Bacon must be crispy.
19. 3
    Remove bacon and potatoes and let cool. Peel potatoes and keep whole.
20. 4
    Chop green onions.
21. 5
    In a 9x13 pan put bacon, potatoes, butter, and green onions. Mix till with your hands till butter is melted.
22. 6
    Add in bacon grease and milk mix well till the entire mixture is wet. Place the pan in the oven for 30 minutes at 400 degrees.
23. 7
    Serve and enjoy a Cajun delight.

Coleslaw

24. 1
    Mix cabbage, apple cider vinegar, finely chopped onion, and Captain Coby’s Cajun Seasoning. To desired taste. Add in mayo stir to the consistency you like. Chill and serve.
25. 2
    Serve chicken on top of the corn grits generously apply andouille cream sauce on top of chicken and grits garnish with finely sliced green onions and enjoy a dish that is truly out of this world. Finish your meal with a Fire Department Cobbler that will rocket your taste buds as close as you can get to heaven.