Roast Chicken With Creole Stuffing Recipe

Name: Roast Chicken With Creole Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a large saucepan, cook rice according to package directions. Meanwhile, in a skillet, cook sausages in oil until a thermometer reads 160u00b0. Remove sausages, reserving drippings. When cool enough to handle, cut sausages in half lengthwise, then into 1/4-in. pieces; set aside.
2
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
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
Bake, uncovered, at 350u00b0 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.

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1-1/2 cups uncooked brown rice, 2 Italian sausage links, 2 tablespoons vegetable oil, 1 cup chopped onion, and more.

Yes, Roast Chicken With Creole Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Chicken With Creole Stuffing

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