Ingredients
1-1/2 cups uncooked brown rice2 Italian sausage links2 tablespoons vegetable oil1 cup chopped onion5 garlic cloves, minced1/2 cup diced green pepper1/2 cup diced sweet red pepper1 can (14-1/2 ounces) diced tomatoes, undrained1 tablespoon lemon juice1 teaspoon dried basil1/2 teaspoon sugar1/2 teaspoon hot pepper sauce1/2 teaspoon chicken bouillon granules1/4 teaspoon chili powder1/4 teaspoon pepper1/8 teaspoon dried thyme1-1/4 teaspoons salt, divided1 cup diced fully cooked ham1 cup cooked small shrimp, peeled and deveined, optional3 tablespoons minced fresh parsley1 roasting chicken (5 to 6 pounds)1/2 teaspoon paprikaDash pepper
Preparation
In a large saucepan, cook rice according to package directions. Meanwhile, in a skillet, cook sausages in oil until a thermometer reads 160°. 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.
