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Jambalaya Stuffed Roast Chicken

Web20.Chickens's picture
Ingredients
  Butter 3 Tablespoon
  Chopped scallions 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped red bell pepper 1⁄2 Cup (8 tbs)
  Chorizo/Smoked kielbasa 1⁄2 Pound
  Creole seasoning 1⁄2 Teaspoon
  Tabasco 1⁄2 Teaspoon
  Cooked white rice 2 1⁄2 Cup (40 tbs)
  Ground pepper To Taste
  Roasting chicken 7 Pound
  Flour 1 Tablespoon
  Canned stewed tomatoes 14 1⁄2 Ounce
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

1. Preheat oven to 400°F. In a large frying pan, melt 2 tablespoons of butter over medium heat. Add scallions, celery, bell pepper, and sausage and cook, stirring often, until vegetables are softened, about 5 minutes. Stir in Creole seasoning, Tabasco, rice, and 1/2 teaspoon each salt and pepper.
2. Fill chicken cavity with rice stuffing. Rub skin with remaining 1 table-spoon butter season with salt and pepper. Tie legs together with kitchen string. Place chicken, breast side up, on a rack in a shallow pan. Roast 30 minutes. Reduce oven temperature to 350° and continue to roast until an instant-reading thermometer inserted into thigh registers 180°, about 2 hours longer. Coarsely chop liver and add to roasting pan during last 45 minutes of cooking.
3. While chicken is roasting, simmer giblets in water to cover for 25 minutes. Drain and reserve 1 cup of broth. When chicken is done, transfer to a carving board. Pour off all but 3 tablespoons drippings from pan. Add flour to drippings and cook over medium-high heat, stirring, until lightly browned, about 3 minutes. Whisk in giblet broth and cook until bubbly and thickened, about 1 minute. Add stewed tomatoes and simmer 10 minutes. Season sauce with additional salt and pepper to taste.
4. Spoon stuffing into a serving bowl. Carve chicken and serve with stuffing and sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken
Servings: 
8

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