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  • Writer's pictureTommy Centola

Boudin-Stuffed Chicken

The only theme with this weeks recipes is that they contain no seafood. On Thursday, I will post a recipe that is a base for the two recipes for the following week.

1 (6-pound) whole chicken, giblets removed

2 tablespoons butter

1 cup chopped yellow onions

1/2 cup chopped celery

1/2 cup chopped tricolor bell peppers

4 cloves garlic, minced

1/2 pound boudin sausage, casings removed

3 1/2 cups (1-inch) cubed toasted French bread

2 teaspoons fresh minced thyme

4 1/2 teaspoons Creole seasoning, divided

1 cup chicken stock, divided

Salt and ground black pepper to taste

4 tablespoons butter, melted and divided

Thoroughly pat chicken dry; discard excess fat and any remaining pin feathers. Let chicken stand at room temperature for 45 minutes to 1 hour.

Preheat oven to 325℉. Line a large roasting pan with foil; top with a wire rack.

In a large skillet, heat butter over medium-high heat. Add onion, celery, and bell pepper; sauté, stirring frequently, until vegetables are crispy-tender, 4 to 5 minutes. Add garlic; cook for 2 minutes more. (Reduce heat as necessary to prevent over browning.) Stir in boudin.

Place bread in a large bowl; add boudin mixture, thyme, and 1 1/2 teaspoons Creole seasoning. Stir in 1/2 cup of stock until mixture is moistened. Taste, and adjust seasoning with salt and pepper, if desired.

Brush chicken skin with 2 tablespoons melted butter; sprinkle with remaining 3 teaspoons Creole seasoning. Stuff chicken with boudin mixture; tie legs together with kitchen twine. Place chicken, breast side up, on prepared rack. Pour remaining 1/2 stock around chicken.

Bake until an instant-read thermometer inserted in stuffing registers 165℉, 2 1/2 to 3 hours, basting occasionally with remaining 2 tablespoons melted butter. Let chicken rest for 20 minutes before serving.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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