Prepare stuffing according to directions on box.
Remove entrails from chickens and wash thoroughly. Season cavity with lots of Creole seasoning. Cut one length of smoked sausage long enough to fit in cavity. Press prepared stuffing into cavity until full. Tie legs together to help keep stuffing in or skewer tail over cavity opening. Cook over hot coals, basting often with BBQ sauce, about 1 1/2 hours or until leg separates when twisted.
Serve with green salad or steamed broccoli.
Makes about 6 servings.
Cajun Country -- New Iberia, Louisiana