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Jambalaya Supper Stuffing

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“A different way to make stuffing. Can be made as an entree. From Everyday with Rachael Ray Magazine.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 325°F.
  2. Scatter the bread on a baking sheet, season with herbes de Provence, and toast in the oven until golden, 10 to 12 minutes. Set aside.
  3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add sausage and cook until fat renders, about 2 minutes. Add chicken and cook for 3 minutes, then add shrimp and cook until pink and firm, 3 to 4 minutes. Season with salt and pepper; set aside.
  4. In a second skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add bell pepper onion, garlic, and celery, season with salt and pepper, and cook until tender, 7 minutes.
  5. Add reserved bread cubes and veggies to the sausage mixture and toss to combine; set the veggie skillet aside. Stir in 1 cup chicken broth and lower the heat to low.
  6. In the veggie skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Whisk in the remaining 2 cups chicken broth and the hot sauce, season with salt and pepper, and cook until the gravy is thickened, 1 to 2 minutes.
  7. Pile the stuffing into bowls and top with the gravy, scallions, and thyme.

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