For the Dough:

• 1 lbs. AP Flour
• 2 cups Milk
• 2 Tbs. Butter
• 3/4 tsp. Salt

For the Filling:

• 2 1/4 lbs. Chicken Breast
• 5 Tbs. Poultry Perfect Seasoning
• 2 1/4 cups Cream Cheese
• 2 Tbs. Canola Oil

For Assembly:

• Milk
• Breadcrumbs
• Canola Oil for frying

For Filling:

1. Boil chicken breast until chicken is cooked through. The internal temperature of the chicken should reach 165°F.
2. Let chicken cool slightly, then shred while still warm. In a large bowl, combine the shredded chicken with the Poultry Perfection seasoning, canola oil, and cream cheese.

For Dough:

1. Bring milk and butter to a boil. Add flour and salt, mix, and cook.
2. Flour a surface and tip the batter on the surface. Knead the dough until smooth. Cover and let rest.

Assembly:

1. Form a 1 oz. ball of dough into a flat disk.
2. Place a tablespoon of the chicken mixture into the middle of the dough and close dough around the chicken, forming a cone-shaped ball.
3. Dredge each croquette first in milk, and then in breadcrumbs to coat.
4. Fill about 1/3 of a large dutch oven with canola oil, leaving plenty of room for the oil to rise. Bring oil temperature to 355°F
5. Working in batches so not to crowd the pan, deep fry croquettes for 3-4 minutes, until the outside reaches a nice golden brown.
6. Cool and enjoy!

• 1 lb. Chicken Breast, cubed
• 1 lb. Andouille Sausage
• 1 Tomato, diced
• 1 Red Onion, diced
• 1 Green Bell Pepper, diced
• 1 Celery, sliced
• 25 grams LifeSpice Poultry Perfection Seasoning
• 2 Bay leaves, whole
• 2 cups Rice, long grain
• 4 cups Chicken Stock

1. Add 10 grams of seasoning to the cubed chicken.
2. Sauté the chicken and sausage. Reserve.
3. Add onion, pepper, and celery and sauté until onion softens.
4. Add tomato, remaining seasoning, and bay leaves.
5. Add chicken, sausage, rice, and stock and bring to a boil.
6. Reduce to low and cover for 25 minutes.
7. Serve and enjoy!