JAMBALAYA CORNBREAD STUFFING

Jambalaya Cornbread Stuffing 

ingredients

• 6 ounces andouille sausage, diced

• 1 pound chicken thighs, diced 

• 6 tablespoons butter, diced

• 1/2 yellow onion, diced

• 1 red bell pepper, diced

• 4 garlic cloves, minced

• 1 14.5 ounce can diced tomatoes, drained

• 1 1/2 teaspoons Cooks with Soul Cajun Spice Rub

• 1 teaspoon Worcestershire sauce

• 1 box Williams-Sonoma Cornbread Stuffing Mix

• 3 cups chicken broth

instructions

1 Preheat the oven to 350 degrees.

2 Heat skillet over medium high heat and sauté andouille until browned; set sausage aside.

3 Add chicken and sauté until completely browned. Remove from heat and set aside.

4 Heat butter in a separate large skillet over medium heat and add onions, bell pepper, and garlic. Cook until vegetables are softened, about 2-3 minutes.

5 Add the andouille sausage and chicken to the skillet with the vegetables. Add the tomatoes, Cajun seasoning, and Worcester sauce, and simmer for 2-3 minutes more.

6 Remove skillet from heat and transfer meat and vegetable mixture to a large bowl. Toss mixture with the Williams-Sonoma cornbread mix. Slowly add chicken broth until the stuffing is dampened, but not too wet. Mix gently so as not to break up the bread cubes.

7 Pour the cornbread stuffing mixture into a greased baking dish and bake, covered with foil, for 45 minutes.

8 Remove the foil and bake an additional 15 minutes, until browned and slightly crisp on top.