Roast Chicken with Creole Stuffing

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Difficulty: Easy - for beginners
Serves: 8-10 servings

Preparation time:
Cooking time:

Ingredients

•1-1/2 cups uncooked brown rice
•2 fresh Johnsonville® Mild 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

Method

•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.
• 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.
• 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° 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. Yield: 8-10 servings (8 cups stuffing).

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