Chicken with Jambalaya Stuffing

Dish type
Ready in
2 hours, 20 minutes


  • 1 pkg. jambalaya rice mix
  • 1/2 lb. ground beef
  • 1/3 lb. peeled cooked shrimp, chopped
  • 1/2 cup diced cooked smoked sausage
  • 1 whole chicken
  • Vegetable oil


Prep Time
15 minutes
Cook Time
2 hours, 5 minutes
Ready in
2 hours, 20 minutes
  1. For stuffing, cook rice mix (without meat) according to package directions. In a large skillet cook beef over medium-high heat until browned; add shrimp and sausage in the last 2 minutes of cooking. Drain fat. Add meat mixture to rice.
  2. Preheat oven to 350°F. Season inside of chicken with salt and pepper to taste. Spoon some of the rice loosely into neck cavity. Pull skin back and secure with a skewer. Spoon more stuffing into chicken. Secure legs and wings. Place any remaining stuffing in a covered casserole dish and refrigerate until ready to bake.
  3. Place chicken, breast side up, on rack in roasting pan; brush skin with oil. Cover loosely with foil; bake 1 hour. Uncover and bake 45 minutes more or until instant-read thermometer registers 165°F. During the last half hour of baking, place casserole dish in oven to heat rice through.

Nutritional Information

Serving Size
Per Serving
Calories 478, Calories Fat , Total Fat 29g, Saturated Fat 10g, Cholesterol 172mg, Sodium 612mg, Carbohydrate 14g, Protein 39g
Serving Size1
Total Fat29g
Total Fat (extra)45
Saturated Fat10g
Saturated Fat (extra)50
Cholesterol (extra)57
Sodium (extra)26
Carbohydrate (extra)5
Fiber (extra)4