6 t Paprika
2 t Cumin
1 t Cayenne Pepper
2 (3") Stalks Fresh Rosemary (chopped fine)
2 (2") Stalks Fresh Thyme (chopped fine)
4 (Rounded) T Corn Meal
Red Pepper Flakes
1 Stick of Butter
2 T Canola Oil
Take all of your spices and the corn meal, and mix together in a bowl.
Slice the sausage in half lengthwise, and slice into ¼ inch pieces (so you have half circles of sausage). Loosely chop up your mushrooms, and put the sausage, mushrooms, garlic, and onion into a sauté pan with a ¼ stick of the butter and 1 T of the oil. Place over a low to medium flame, and begin cooking. As this is cooking, sprinkle a little of the spice mixture in (up to 2+ T), flipping and mixing in. After about 10 - 15 minutes, when the onion is getting translucent, turn off the flame.
Rinse your chicken, being sure to remove any of the packets of giblets and kidneys and such from the cavity. Place the chicken in a roasting pan, spoon your sausage and mushroom mixture into the chicken, and cinch the drumsticks loosely together (though if you don't, it's no big deal). Don't wash the pan that your sausage and mushrooms were in! You'll want to use it, and the delicious flavors left in it, for your rice.
Cut ¼ stick of the butter into slices, and lay those pats on the chicken. Pour 1 T of your oil over the chicken, and rub over the skin so that it's nicely coated. Sprinkle the remainder of your spice mixture over the chicken, and loosely rub into the skin. Cut up the remaining ½ stick of butter, and put into the roasting pan, around the chicken. Be sure to save a little of the spice mixture for your dirty rice.
Put your roasting pan in the oven, and cook for an hour to an hour and fifteen minutes, basting often, until the juices run clear when you stick a knife into the breast and along where the drum stick and breast meet.