Jambalaya Supper Stuffing Recipe

Name: Jambalaya Supper Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 baguette, cut into 1-inch cubes (4 cups); 1 teaspoon herbes de provence; 2 tablespoons extra virgin olive oil; 12 lb andouille sausage, cut into 1-inch pieces; 1 lb chicken tenders, cut into 1-inch pieces; 12 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; ¼ cup hot pepper sauce; 3 scallions, finely chopped; 1 tablespoon fresh thyme leave

Servings: persons

1 baguette, cut into 1-inch cubes (4 cups)
1 teaspoon herbes de provence
2 tablespoons extra virgin olive oil
12 lb andouille sausage, cut into 1-inch pieces
1 lb chicken tenders, cut into 1-inch pieces
12 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
¼ cup hot pepper sauce
3 scallions, finely chopped
1 tablespoon fresh thyme leave

1
Preheat the oven to 325F.
2
Scatter the bread on a baking sheet, season with herbes de Provence, and toast in the oven until golden, 10 to 12 minutes.
3
Set aside.
4
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat.
5
Add sausage and cook until fat renders, about 2 minutes.
6
Add chicken and cook for 3 minutes, then add shrimp and cook until pink and firm, 3 to 4 minutes.
7
Season with salt and pepper; set aside.
8
In a second skillet, heat the remaining 1 tablespoon oil over medium-high heat.
9
Add bell pepper onion, garlic, and celery, season with salt and pepper, and cook until tender, 7 minutes.
10
Add reserved bread cubes and veggies to the sausage mixture and toss to combine; set the veggie skillet aside.
11
Stir in 1 cup chicken broth and lower the heat to low.
12
In the veggie skillet, melt the butter over medium heat.
13
Whisk in the flour and cook for 1 minute.
14
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.
15
Pile the stuffing into bowls and top with the gravy, scallions, and thyme.

2079

kcal

Calories

Fat

Carbs

425

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 baguette, cut into 1-inch cubes (4 cups), 1 teaspoon herbes de provence, 2 tablespoons extra virgin olive oil, 12 lb andouille sausage, cut into 1-inch pieces, and more.

Yes, Jambalaya Supper Stuffing falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jambalaya Supper Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions