HomeCreole Roast Chicken with Creole Stuffing

Roast Chicken with Creole Stuffing

Posted in : Creole on by : Daphne


1 1/2 cups uncooked brown rice2 (4 oz) links fresh Italian sausage2 tbs cooking oil1 cup chopped onion5 cloves garlic, minced1/2 cup diced green pepper1/2 cup diced sweet red pepper1 (14.5 oz) can diced tomatoes, undrained1 tbs lemon juice1 tsp dried basil1/2 tsp sugar1/2 tsp hot pepper sauce1/2 tsp chicken bouillon granules1/4 tsp chili powder1/4 tsp pepper1/8 tsp dried thyme1 1/4 tsp salt, divided1 cup diced fully cooked ham1 cup frozen cooked small shrimp, thawed (optional)3 tbs minced fresh parsley1 (6 pound) roasting chicken1/2 tsp paprikaDash pepper


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.