Coquilles Farcies Cordon Bleu
40 minutes • 4 servings


The traditional chicken cordon bleu reinvented as a stuffing in a delicious one pot that leaves little washing up to do afterwards. Enhanced with our Cajun spices and our spicy Cayenne sauce, this classic served inside stuffed shells and then browned in the oven with grated parmesan will please the whole family. A simple meal for weeknights when you don't have much time to cook.


  • 340 g cooked giant shells, drained and tempered
  • 450g chopped chicken
  • 250 g black forest ham, roughly chopped
  • 3 tbsp. tablespoon of butter
  • 3 tbsp. tablespoon of flour
  • 2 cups of milk
  • 250 g grated parmesan
  • 3 tbsp. Cajun Mardi Gras spices
  • 2 tbsp. cayenne hot sauce
  • Salt and pepper to taste
  • Chives to serve


  1. In a large skillet, brown the chicken with a little olive oil for 5 to 10 minutes until it begins to brown. Remove from heat and reserve.
  2. In the same pan, melt the butter with the flour and mix well. Cook for 2 to 3 minutes and add the milk. When the milk begins to boil, add the Parmesan, chicken, Mardi Gras Cajun spices, Cayenne hot sauce and ham. Simmer over low heat for 5 minutes, add salt and pepper to taste.
  3. Stuff the shells with about 1 tbsp. of the mixture and place in an ovenproof pan. Add Parmesan cheese on top, sprinkle with Cajun Mardi Gras spices and broil for about 5 minutes or until the dish is nicely browned.
  4. Sprinkle with chives before serving.


Jasmin Perreault said:

Très bonne recette, vraiment simple et adorée par mes enfants. Même un petit goût piquant qui rehausse l’ensemble de l’oeuvre était présent. Au pire, au lieu de 2 cuillères à soupe de Cayenne, n’en mettre juste une si vous savez que votre public est sensible. Super!

Jackie Simard said:

Bonjour. Je trouve les recettes excellentes mais c’est difficile de trouver les sauces spécifiques bien que j’ai fait plusieurs commerces.

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