Jambalaya Stuffing

Servings: 10

Prep Time: 20 min

Cook Time: 45 min


4 tablespoon; canola oil

1 pound; spicy andouille sausages, peeled, crumbled

1 cup; Red Pepper, diced

1 cup; Green Pepper,diced

2 cups; Onions, diced

2 cups; Celery, diced

1 each; Jalapeño Pepper, seeded, diced

2 each; Garlic Cloves, minced

1/2 cup; Basil, fresh, chopped

1 tablespoon; Oregano, dried

2 each; Bay Leaves

Freshly ground pepper to taste

1 10-ounce package of Mrs. Cubbison's Herb Seasoned Cube Stuffing

1 can; (28 oz) Tomatoes, diced

3 cups; Chicken Stock


  1. Preheat the oven to 350°F.
  2. Heat oil in large saucepan; brown sausage; add peppers, onion, celery, jalapeño, garlic, basil, oregano, bay leaves and season with pepper.
  3. Add tomatoes, and stock; bring to a boil; stir thoroughly; reduce heat to low; add stuffing mix and stir to coat evenly; simmer until liquid is absorbed.
  4. Remove bay leaves; let stuffing cool enough to handle.
  5. Place stuffing in a greased baking dish, and bake on middle rack of preheated 350°F oven for 45 minutes until internal temperature reaches 165°F.