Jambalaya Stuffed Roast Chicken Recipe


Difficulty LevelEasyHealth IndexAverage
CourseMain Ingredient


 Butter3 Tablespoon
 Chopped scallions1⁄2 Cup (8 tbs)
 Chopped celery1⁄2 Cup (8 tbs)
 Chopped red bell pepper1⁄2 Cup (8 tbs)
 Chorizo/Smoked kielbasa1⁄2 Pound
 Creole seasoning1⁄2 Teaspoon
 Tabasco1⁄2 Teaspoon
 Cooked white rice2 1⁄2 Cup (40 tbs)
 Ground pepper To Taste
 Roasting chicken7 Pound
 Flour1 Tablespoon
 Canned stewed tomatoes14 1⁄2 Ounce
 Salt To Taste
 Freshly ground black pepper To Taste

Nutrition Facts

Serving size

Calories 1120 Calories from Fat 718

% Daily Value*

Total Fat 80 g122.7%

Saturated Fat 26.5 g132.6%

Trans Fat 1 g

Cholesterol 339.8 mg

Sodium 686 mg28.6%

Total Carbohydrates 23 g7.6%

Dietary Fiber 1.3 g5.1%

Sugars 2.9 g

Protein 73 g146.2%

Vitamin A 25.3% Vitamin C 29.1%

Calcium 7.8% Iron 34.5%

*Based on a 2000 Calorie diet


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.