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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."

Rate/Review | Read Reviews (15)

Prep Time:
35 Min

Cook Time:
3 Hrs

Ready In:
3 Hrs 35 Min

Servings (Help)

US Metric Calculate

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

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.