Jambalaya Stuffing

A delicious stuffing with flavors reminiscent of a classic Creole dish



Adjust Servings

Recipe CategoriesSide Dishes


1⁄2stickunsalted butter
1eachlarge onion, chopped
2eachmedium garlic cloves, peeled
1eachlarge green bell pepper, cored, seeded and chopped
2eachcelery stalks, diced
1Poundhot Italian or andouille sausage, cut into 1/2" pieces
1 1⁄2Poundmedium shrimp, peeled, deveined and chopped into bite-sized pieces
3Tablespoonfresh Italian parsley, minced
1Cupgreen onions, sliced
4Ounceextra lean smoked ham, cut into 1/2" cubes
1eachlarge bay leaf
1Teaspooncayenne pepper
1TablespoonCreole Seasoning
1eachdiced tomatoes, 28 oz. can
1eachtomato sauce, 8 oz. can
3Cupturkey broth
1eachdiced stuffing bread, 13 oz. bag


  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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