Jambalaya Supper Stuffing

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

• Ready In: 40 mins
• 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

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.