Cajun Rice and Andouille Sausage Stuffed Chicken

To prepare the filling for the chicken, cook the rice. In a saucepan, measure together the rice, water and a pinch of salt. Bring to a boil and reduce the heat to a simmer. Cover and cook for 15 minutes without lifting the lid.

Remove the pan from the heat, and allow to sit for an additional five minutes with the lid on.

Using a fork, fluff the rice and transfer to a bowl. Set aside.

While the rice is cooking, prepare the holy trinity. Heat a sauté pan over medium heat, and add the oil. Gently sauté the onions, celery and green peppers until lightly caramelized and tender, 4 to 5 minutes.

Stir in the garlic and cook an additional minute. Season with salt and pepper to taste.

Transfer the sautéed vegetables to the bowl with the rice, and add the andouille, scallions and Cajun spice blend. Adjust the seasoning as necessary.

Stir in the beaten egg and set the stuffing aside.

Preheat the oven to 375°.

To debone the leg-thigh quarters, use a sharp boning knife to cut the meat on either side of the thigh bone, without cutting through the skin.

Slide your knife under the thigh bone and detach the part of the bone furthest from the leg first.

Use your boning knife to then remove the thigh bone at the joint where it meets the leg bone.

To remove the leg bone, use a sharp boning knife and cut the meat on either side of the leg bone, without cutting through the skin.

Slide your knife under the leg bone, keeping the “ankle” in tact. Using the back of your knife, scrape any excess meat from the leg bone.

Hold the leg bone up vertically, and use the back of your boning knife to crack the bone close to the ankle. This will allow you to remove the leg bone while keeping the ankle in tact for presentation purposes.

Place the deboned chicken leg-thigh quarters on a cutting board, skin side down. Season with Cajun spice blend.

To stuff the chicken, start by stuffing the rice mixture into the leg of the chicken.

Place a scoop (approximately 1/4 to 1/3 cup) of the rice filling on top of the thigh meat.

Using your hands, encase the stuffing by pulling the meat and skin over the stuffing. It’s ok if a bit of the stuffing is not covered.

Carefully transfer the stuffed chicken to a parchment or foil-lined sheet tray, skin side up. Brush the skin with the oil and season with the Cajun spice blend.

Roast until the meat and stuffing read 165° on a meat thermometer, about 40 minutes.

Allow to rest for 10 minutes before serving with your favorite sides.