Jambalaya Supper Stuffing

Directions

1. 1
   Preheat the oven to 325F.
2. 2
   Scatter the bread on a baking sheet, season with herbes de Provence, and toast in the oven until golden, 10 to 12 minutes.
3. 3
   Set aside.
4. 4
   In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat.
5. 5
   Add sausage and cook until fat renders, about 2 minutes.
6. 6
   Add chicken and cook for 3 minutes, then add shrimp and cook until pink and firm, 3 to 4 minutes.
7. 7
   Season with salt and pepper; set aside.
8. 8
   In a second skillet, heat the remaining 1 tablespoon oil over medium-high heat.
9. 9
   Add bell pepper onion, garlic, and celery, season with salt and pepper, and cook until tender, 7 minutes.
10. 10
    Add reserved bread cubes and veggies to the sausage mixture and toss to combine; set the veggie skillet aside.
11. 11
    Stir in 1 cup chicken broth and lower the heat to low.
12. 12
    In the veggie skillet, melt the butter over medium heat.
13. 13
    Whisk in the flour and cook for 1 minute.
14. 14
    Whisk in the remaining 2 cups chicken broth and the hot sauce, season with salt and pepper, and cook until the gravy is thickened, 1 to 2 minutes.
15. 15
    Pile the stuffing into bowls and top with the gravy, scallions, and thyme.