Chicken Stuffed with Crawfish Jambalaya

When I was in Louisiana last month I kinda went crazy in the grocery store. I bought sausage, boudin and four or five stuffed chickens.

A reader had mentioned the sodium content in storebought prepared, frozen type foods. I don’t usually pay a whole lot of attention to the sodium because (1) we don’t eat these type things often (despite the fact that we did twice this week – usually it’s more like once every two months) and (2) now that I’m hardly drinking Dr. Pepper, I don’t think I’m getting too much sodium. I don’t use a lot of salt in food I’m preparing from scratch and we rarely salt our food at the table.

After the comment and thinking about sodium, I looked at the label on the chicken. I’ve already thrown it away but if I’m remembering correctly, the sodium seemed pretty low, til I looked at the servings per package and, again, I could be wrong but I think it said 10 or 12 servings. Good grief . . that chicken was small. We will be lucky to get four servings out of that thing.

We had green beans, which I had canned last year so there was salt in there, and there was 1 tsp. of salt in the bread dough, which made 12 rolls so whatever 1/12th of one teaspoon is . . not bad.

Anyway, I’ll stick with home cooked meals and not worry about sodium if I rarely have the storebought frozen dinners.