Jambalaya Supper Stuffing
Jambalaya Supper Stuffing
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  • 1 baguette, cut into 1-inch cubes (4 cups)
  • 1 teaspoon herbes de Provence or poultry seasoning (1/3 palmful)
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1/2 pound andouille sausage, casing removed and meat cut into 1-inch pieces
  • 1 pound chicken tenders, cut into 1-inch pieces
  • 1/2 pound medium shrimp, peeled and deveined
  • Salt and pepper
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 4 ribs celery from the heart with leafy tops, chopped
  • 3 cloves garlic, finely chopped
  • 3 cups chicken broth
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/4 cup hot pepper sauce
  • 3 scallions, finely chopped
  • 1 tablespoon fresh thyme leaves

Pre-heat the oven to 325°F. Scatter the bread on a baking sheet and season with the herbes de Provence. Toast in the oven until golden, 10 to 12 minutes. Set aside.

In a large nonstick skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the sausage and cook until the fat renders, 2 minutes. Add the chicken and cook for 3 minutes, then add the 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 EVOO, 1 turn of the pan, over medium-high heat. Add the bell pepper, onion, celery and garlic, season with salt and pepper and cook until the vegetables are tender, 7 minutes.

Add the reserved bread cubes and vegetables to the sausage mixture and toss to combine; set the vegetable skillet aside. Stir in 1 cup chicken broth and lower the heat to low.

In the vegetable 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 shallow bowls and top with the gravy, scallions and thyme.

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