Jambalaya Stuffing
Bring the bold, savory flavors of Louisiana to your holiday table with this irresistible Jambalaya Stuffing recipe! A mouthwatering fusion of classic jambalaya ingredients and traditional stuffing, this dish features tender andouille sausage, succulent shrimp, and a medley of aromatic vegetables like onions, bell peppers, and celery. Infused with Cajun seasoning and combined with fluffy white rice, diced tomatoes, and cubes of day-old French bread, every bite bursts with vibrant spice and hearty texture. Finished with a golden, crispy crust, this recipe is perfect for holiday feasts or any gathering that calls for a crowd-pleasing side dish. Easy to prepare and loaded with Southern charm, Jambalaya Stuffing is a flavorful twist on tradition that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 8 ounces Andouille sausage (sliced)
- 8 ounces Shrimp (peeled and deveined)
- 1 medium Yellow onion (diced)
- 1 medium Green bell pepper (diced)
- 2 Celery stalks (diced)
- 3 Garlic cloves (minced)
- 1.5 tablespoons Cajun seasoning
- 4 cups Cooked white rice
- 1 cup Chicken broth
- 1 14.5-ounce can Diced tomatoes (drained)
- 2 tablespoons Fresh parsley (chopped)
- 2 Green onions (sliced)
- 6 cups Day-old French bread (cut into 1-inch cubes)
Instructions
Preheat your oven to 375°F (190°C). Spray a 9x13-inch baking dish with non-stick cooking spray and set aside.
In a large skillet, melt the butter over medium heat. Add the sliced andouille sausage and cook until browned, about 4-5 minutes. Remove the sausage and set aside.
Add the shrimp to the skillet and cook for 2-3 minutes, or until they turn pink and opaque. Remove and set aside with the sausage.
In the same skillet, add the onions, bell pepper, celery, and garlic. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the Cajun seasoning and cook for 1 minute to toast the spices.
Add the cooked rice, chicken broth, diced tomatoes, parsley, and green onions to the skillet. Stir well to combine, then remove from heat.
In a large bowl, combine the rice mixture with the cubed French bread and the cooked sausage and shrimp. Mix thoroughly, ensuring the bread is evenly coated and moistened. If the mixture seems dry, add a few more tablespoons of chicken broth.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 20-25 minutes, or until the top is golden and crispy.
Remove the dish from the oven and let it rest for 10 minutes before serving. Garnish with extra chopped parsley if desired.
Nutrition Facts
Calories |
781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1573 mg | 68% | |
| Total Carbohydrate | 120.6 g | 44% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 9.5 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 177 mg | 14% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 646 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
