Roast Chicken with Creole Stuffing

Roast Chicken with Creole Stuffing

"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."
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Ingredients

3 h 35 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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Directions

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  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.

Reviews

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This is pretty darned good! I'll cut the stuffing recipe in 1/2, no need to have all of that extra. We'll stuff game hens next time!!

I made this per the directions, and it was fantastic. You can really taste New Orleans in it.

This was very delicious. Everyone loved it, especially the stuffing that was not in the bird. I did not change anything except that I left out the red pepper, and I added some more green peppers...

Amazing! I made this for Thanksgiving and used turkey instead of chicken, everybody loved it. Thanks!

YUM! This was awesome! The stuffing is to die for!

The stuffing was great, but my bird turned out a bit dry. Not enough basting, I guess... but also I would cook a bit longer and lower next time.

I made this and thought it was a winner. I didn't follow the recipe exactly because I used what I had on hand. I did not use shrimp and had no ham; I had no peppers, but used a tomatilla + ja...

Made this for my dad's 56th birthday and it was wonderful! I couldn't believe how good the rice turned out and everyone had second helpings....even my 3 year old!

Great way to roast a chicken, won lots of applause when we tried it out last weekend. We went for crayfish instead of small shrimp and for white & wild rice instead of brown rice, but kept the r...

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