This recipe will serve 6 people.
Preparation Time: 15 Minutes
Cooking Time: 2 hours & 5 Minutes
Ingredients
8oz Jambalaya Rice Mix
½lb Ground Beef
1/3lb Peeled Cooked Shrimp, Chopped
½lb cup diced cooked smoked sausage
1-4lb Fresh Whole Chicken
Vegetable Oil
Method
1. For stuffing, cook rice mix according
to package directions, omitting the meat. In a large skillet cook
ground beef until brown, adding shrimp and smoked sausage the last
2 minutes of cooking. Drain fat. Add meat mixture to rice mixture.
2. Preheat oven to 350°F. Season
body cavity of chicken with salt and pepper to taste. Spoon stuffing
loosely into neck cavity. Pull skin to back and fasten with a skewer.
Spoon more stuffing into body cavity. Secure drumsticks and wings.
Insert a meat thermometer. Place any remaining stuffing in a 1-quart
covered casserole dish and chill.
3. Place chicken, breast side up,
on rack in roasting pan. Brush with vegetable oil. cover loosely with
foil. Bake for 1 hour. Uncover and bake for about 45 minutes more or
until a meat thermometer registers 180°F. During the last ½
hour of baking, put the stuffing casserole in the oven and heat thoroughly.
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