Roast Chicken with Creole Stuffing

  • Ready in 3h 50m

  • Serves 8

  • 698 calories

  • 26.53g carbs

Roast Chicken with Creole Stuffing might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 720 calories, 48g of protein, and 46g of fat per serving. For $2.67 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 8. 21 person were impressed by this recipe. It can be enjoyed any time, but it is especially good for Thanksgiving. A mixture of pepper, lemon juice, parsley, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

23 ingredients

  1. 1 cup brown rice
  2. 14 oz canned tomatoes
  3. 1/2 tsps chicken bouillon granules
  4. 1/4 tsps chili powder
  5. 1 cup diced ham
  6. 1 tsp dried basil
  7. tsps dried thyme
  8. 3 tbsps fresh parsley
  9. 5 garlic cloves
  10. 1/2 cups green bell pepper
  11. 2 italian sausage links
  12. 1 tbsp lemon juice
  13. 1 cup onion
  14. 1/2 tsps paprika
  15. 1/4 tsps pepper
  16. 1 dash pepper
  17. 1/2 tsps pepper sauce
  18. 1/2 cups red bell pepper
  19. 5 lb roasting chicken
  20. 1 tsp salt
  21. 1 cup shrimp
  22. 1/2 tsps sugar
  23. 2 tbsps vegetable oil

Instructions

  1. In a large saucepan, cook rice according to package directions. Meanwhile, in a skillet, cook sausages in oil until a thermometer reads 16
  2. Remove sausages, reserving drippings. When cool enough to handle, cut sausages in half lengthwise, then into 1/4-in. pieces; set aside.
  3. Saute onion, garlic and peppers in drippings until tender, about 4 minutes.
  4. 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.
  5. Add to the cooked rice. Stir in ham, shrimp if desired, parsley and sausage; mix lightly.
  6. Just before baking, stuff the chicken with about 3-1/2 cups stuffing.
  7. Place remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate.
  8. Place chicken on a rack in a roasting pan; tie drumsticks together.
  9. Combine paprika, pepper and remaining salt; rub over chicken.
  10. 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.
  11. Bake additional stuffing for the last 40 minutes of baking time, uncovering during the last 10 minutes.
Roast Chicken with Creole Stuffing

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