Name: Roast Chicken with Creole Stuffing
Prep time: 50 min
Cook time: 50 min
Yield: 8
Ingredients: 1-1/2 cups uncooked brown rice -; 2 Italian sausage links -; 2 tablespoons vegetable oil -; 1 cup chopped onion -; 5 garlic cloves, minced -; 1/2 cup diced green pepper -; 1/2 cup diced sweet red pepper -; 1 can (14-1/2 ounces) diced tomatoes, undrained -; 1 tablespoon lemon juice -; 1 teaspoon dried basil -; 1/2 teaspoon sugar -; 1/2 teaspoon hot pepper sauce -; 1/2 teaspoon chicken bouillon granules -; 1/4 teaspoon chili powder -; 1/4 teaspoon pepper -; 1/8 teaspoon dried thyme -; 1-1/4 teaspoons salt, divided -; 1 cup diced fully cooked ham -; 1 cup cooked small shrimp, peeled and deveined, optional -; 3 tablespoons minced fresh parsley -; 1 roasting chicken (5 to 6 pounds) -; 1/2 teaspoon paprika -; Dash pepper -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Roast Chicken with Creole Stuffing

1. 1-1/2 cups uncooked brown rice -

2. 2 Italian sausage links -

3. 2 tablespoons vegetable oil -

4. 1 cup chopped onion -

5. 5 garlic cloves, minced -

6. 1/2 cup diced green pepper -

7. 1/2 cup diced sweet red pepper -

8. 1 can (14-1/2 ounces) diced tomatoes, undrained -

9. 1 tablespoon lemon juice -

10. 1 teaspoon dried basil -

11. 1/2 teaspoon sugar -

12. 1/2 teaspoon hot pepper sauce -

13. 1/2 teaspoon chicken bouillon granules -

14. 1/4 teaspoon chili powder -

15. 1/4 teaspoon pepper -

16. 1/8 teaspoon dried thyme -

17. 1-1/4 teaspoons salt, divided -

18. 1 cup diced fully cooked ham -

19. 1 cup cooked small shrimp, peeled and deveined, optional -

20. 3 tablespoons minced fresh parsley -

21. 1 roasting chicken (5 to 6 pounds) -

22. 1/2 teaspoon paprika -

23. Dash pepper -

How to cook deliciously - Roast Chicken with Creole Stuffing

1. Stage

In a large saucepan, cook rice according to package directions. Meanwhile, in a skillet, cook sausages in oil until a thermometer reads 160°. Remove sausages, reserving drippings. When cool enough to handle, cut sausages in half lengthwise, then into 1/4-in. pieces; set aside.

2. Stage

Saute onion, garlic and peppers in drippings until tender, about 4 minutes. Add the tomatoes, lemon juice, basil, sugar, hot pepper sauce, bouillon, chili powder, pepper, thyme and 1 teaspoon salt; cook and stir for 5 minutes. Add to the cooked rice. Stir in ham, shrimp, if desired, parsley and sausage; mix lightly.

3. Stage

Just before baking, stuff the chicken with about 3-1/2 cups stuffing. Place remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate. Place chicken on a rack in a roasting pan; tie drumsticks together. Combine paprika, pepper and remaining salt; rub over chicken.

4. Stage

Bake, uncovered, at 350° for 1-1/2 hours, basting every 30 minutes. Cover and bake 1-1/2 hours longer or until juices run clear. Bake additional stuffing for the last 40 minutes of baking time, uncovering during the last 10 minutes.