Jambalaya Supper Stuffing |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A different way to make stuffing. Can be made as an entree. From Everyday with Rachael Ray Magazine. 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.
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