Chicken Crawfish Supreme

12 chicken leg quarters, deboned

1 pound crawfish tails, peeled

2 medium yellow onions, peeled and diced

1 rib celery. diced

3 cloves of garlic, minced

1 stick of butter (1/4 lb)

One 10-3/4 ounce can cream of shrimp soup

2 cups of rice, cooked and cooled

1 pound of bacon

1 cup Jalapeno cheese, shredded

2 cups water

Preheat oven to 350F. Saute onions, bell pepper, celery and garlic in butter until vegetables are wilted. Add 1 can cream of shrimp soup. Cook 15 minutes. Add 1 pound of crawfish tails. Cook another 15 minutes. Add two cups water. Simmer 20 minutes. Set aside and cool. When mixture is cooled, add 1 pound Jalapeno pepper cheese and mix. Debone chicken leg quarters except for 1 inch at bottom of leg. Take the mixture and stuff into leg quarters. Fold skin and meat over mixture. Wrap bacon around open end to hold together. Season to taste. Cook 45 minutes to 1 hour uncovered.

Serves 12-24.

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Cajun Country -- New Iberia, Louisiana