Zatarain's Roasted Chicken with Jambalaya Stuffing
Recipe type: Chicken, Dinner, Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Whole chicken stuffed with Zatarain's Jambalaya.
  • 1 whole chicken
  • Zatarain's Creole Seasoning
  • 1 package Zatarain's Original Jambalaya
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1 teaspoon oil
  • 2 1/2 cups water - divided use
  • 2 Cajun sausages
  1. In a saucepan add 1 1/2 cups water. Stir in the contents of the Zatarain's Original Jambalaya. Cover and cook for 15 minutes.
  2. Add the chopped vegetables to a hot pan with the oil. Sauté for 5 minutes or until vegetables are tender. Chop the Cajun Sausage into 1/2 circles. Add the Cajun sausages to the vegetables. Add to the rice.
  3. Prepare the chicken for roasting by covering liberally with the Zatarain's Creole Seasoning. Place in a roasting pan or the slow cooker.
  4. When the rice is ready stuff it into the cavity of the chicken. Any extra can go on the bottom of the pan. Add the remaining water to the bottom of the pan.
  5. If roasting, heat oven to 400 degrees. Cover the rice with foil. Bake for 1 hour or until chicken reaches 165 degrees in the thickest part. Let set 10 minutes before cutting chicken.
  6. If using the slow cooker cook on LOW for about 8 hours.
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