Jambalaya Stuffing

May 9, 2010 / By Foodland

Jambalaya Stuffing

A delicious stuffing with flavors reminiscent of a classic Creole dish
Course Side Dish
Servings 8 Servings

Ingredients  

  • 0.5 unsalted butter
  • 1 large onion, chopped
  • 2 medium garlic cloves, peeled
  • 1 large green bell pepper, cored, seeded and chopped
  • 2 celery stalks, diced
  • 1 pound hot Italian or andouille sausage, cut into 1/2" pieces
  • 1.5 pounds medium shrimp, peeled, deveined and chopped into bite-sized pieces
  • 3 tablespoons fresh Italian parsley, minced
  • 1 cup green onions, sliced
  • 4 ounces extra lean smoked ham, cut into 1/2" cubes
  • 1 large bay leaf
  • 1 teaspoon cayenne pepper
  • 1 tablespoon Creole Seasoning
  • 1 tablespoon oregano
  • 1 diced tomatoes, 28 oz. can
  • 1 tomato sauce, 8 oz. can
  • 3 cups turkey broth
  • 1 diced stuffing bread, 13 oz. bag
  • unit salt

Instructions 

  1. Add butter to a large nonstick saucepan.
  2. Over medium heat, sauté‚ onion, garlic, bell pepper and celery until onion is translucent.
  3. Add sausage and shrimp and sauté‚ for about 3-4 minutes.
  4. Add parsley, green onion, ham, bay leaf, cayenne pepper, Creole seasoning and oregano.
  5. cook jambalaya, stirring often, 5-6 minutes.
  6. Add tomatoes with juice, tomato sauce and 1 3/4 cup turkey broth.
  7. Gently simmer uncovered, stirring occasionally, about 5 minutes.
  8. Pour stuffing bread into the pan and stir well until the bread absorbs most of the liquid.
  9. Season to taste with cayenne pepper and salt.
  10. Place in the oven proof container and bake covered at 350° for 45 minutes.
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