Spatchcocked chicken roasted over crawfish rice dressing...

Spatchcock chicken and season with Lawry's garlic salt or whatever seasoning you prefer. Squeeze some lemon juice on both sides.



Sauté trinity in olive oil with some chopped jalapeños and garlic. Season with whatever you like. I used paprika and white pepper. Add a splash of fish sauce, some lobster broth (better than bullion), white wine, crawfish, green onions, butter and parsley.

Doesn't really matter what all you add... just suit your taste and make it an into a mix that has enough liquid to moisten the rice. Best way to describe it is if you added more liquid, it would start to puddle up... stop before you get to that point.



Mix in the cooked rice. I used 2 cups of raw rice and almost 2 pounds of crawfish in this mix. Actually 24 ounces of crawfish because the two packs were 12 oz each.



Use a shallow baking sheet, spread some olive oil in pan and mound the rice in the pan.

Broil the rib side of the chicken for a few minutes in middle rack. My thinking is to avoid placing a raw chicken over the mound of rice to start out.



Roast at 375 until the chicken is browned and done to temp.

The real treat is the rice dressing and crust that develops on the bottom of the rice similar to the holy grail of paella... the socarrat.





The rice might look burned but when it's chopped up and mixed with rest of the rice, it's perfect.





Edit: If concerned about how burned the rice looks on the bottom, you might use a thicker pan. I use one of those fairly thick Wear Ever rimmed baking pans 17x11. You could even place one of those pans inside another one to get more insulation from the heat below.