Roast Chicken with Creole Stuffing
If you want to add more gluten free and dairy free recipes to your recipe box, Roast Chicken with Creole Stuffing might be a recipe you should try. One portion of this dish contains about 52g of protein, 47g of fat, and a total of 770 calories. This recipe serves 8. This recipe covers 35% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in about 3 hours and 50 minutes. 21 person found this recipe to be scrumptious and satisfying. It will be a hit at your Thanksgiving event. If you have shrimp, chili powder, lemon juice, and a few other ingredients on hand, you can make it. If you like this recipe, take a look at these similar recipes: Roast Chicken with Oyster Stuffing, Roast Chicken With Apricot Stuffing, and Roast Chicken with Rice Stuffing.
Instructions
In a large saucepan, cook rice according to package directions. Meanwhile, in a skillet, cook sausages in oil until a thermometer reads 16
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.