Jambalaya Supper Stuffing

Name: Jambalaya Supper Stuffing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 baguette, cut into 1-inch cubes (4 cups); 1 teaspoon herbes de provence; 2 tablespoons extra virgin olive oil; 1/2 lb andouille sausage, cut into 1-inch pieces; 1 lb chicken tenders, cut into 1-inch pieces; 1/2 lb medium shrimp, peeled and deveined; salt and pepper; 1 green bell pepper, chopped; 1 onion, chopped; 4 celery ribs, chopped; 3 garlic cloves, finely chopped; 3 cups chicken broth, divided; 2 tablespoons flour; 1/4 cup hot pepper sauce; 3 scallions, finely chopped; 1 tablespoon fresh thyme leave

Submitted by bricookie55

"A different way to make stuffing. Can be made as an entree. From Everyday with Rachael Ray Magazine."

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Ready In:: 40mins
Ingredients:: 16
Serves:: 4

ingredients

1 baguette, cut into 1-inch cubes (4 cups)
1 teaspoon herbes de provence
2 tablespoons extra virgin olive oil
¹⁄₂ lb andouille sausage, cut into 1-inch pieces
1 lb chicken tenders, cut into 1-inch pieces
¹⁄₂ lb medium shrimp, peeled and deveined
salt and pepper
1 green bell pepper, chopped
1 onion, chopped
4 celery ribs, chopped
3 garlic cloves, finely chopped
3 cups chicken broth, divided
2 tablespoons flour
¹⁄₄ cup hot pepper sauce
3 scallions, finely chopped
1 tablespoon fresh thyme leave

directions

Preheat the oven to 325°F.
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.
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.
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.
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.
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.
Pile the stuffing into bowls and top with the gravy, scallions, and thyme.