Directions

• 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. Yield: 8-10 servings (8
• cups stuffing).