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Roast Chicken with Creole Stuffing

By: Ruth Bates  
"I've used this recipe ever since I roasted my first chicken. Our whole family looks forward to it. The combination of shrimp, sausage, ham, vegetables and seasonings makes the stuffing unique and delicious."

Rating: This weblink has been rated 5 times with an average star rating of 4.6 Read Reviews (5)

Rate/Review | 302 people have saved this

Prep Time:
35 Min
Cook Time:
3 Hrs
Ready In:
3 Hrs 35 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 1/2 cups uncooked brown rice
  • 2 (4 ounce) links fresh Italian sausage
  • 2 tablespoons cooking oil
  • 1 cup chopped onion
  • 5 cloves garlic, minced
  • 1/2 cup diced green pepper
  • 1/2 cup diced sweet red pepper
  • 1 (14.5 ounce) can 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 frozen cooked small shrimp, thawed (optional)
  • 3 tablespoons minced fresh parsley
  • 1 (6 pound) roasting chicken
  • 1/2 teaspoon paprika
  • Dash pepper

Directions

  1. In a large saucepan, cook rice according to package directions. Meanwhile, in a skillet, cook sausages in oil. Remove sausages, reserving drippings. When cool enough to handle, cut sausages in half lengthwise, then into 1/4-in. pieces; set aside. Saute onion, garlic and peppers in drippings until tender, about 4 minutes. Add the next nine ingredients 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. 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. Bake, uncovered, at 350 degrees F 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.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2006 by Luvs2Cook! 
This is pretty darned good! I'll cut the stuffing recipe in 1/2, no need to have all of that... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 6, 2007 by Kauser 
Amazing! I made this for Thanksgiving and used turkey instead of chicken, everybody loved it.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2009 by Summer 
Made this for my dad's 56th birthday and it was wonderful! I couldn't believe how good the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2009 by SWEETMORTON14 
Loved this recipe, made one shrimp/one without. Both were great. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2009 by Albert 
I used this with Cornish game hens and it was great. We cut out the ham and doubled the... MORE

 
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