Login to Save Like

Ingredients

• 1 baguette, cut into 1-inch cubes (4 cups)
• 1 teaspoon herbes de Provence or poultry seasoning (1/3 palmful)
• 2 tablespoons extra-virgin olive oil (EVOO)
• 1/2 pound andouille sausage, casing removed and meat cut into 1-inch pieces
• 1 pound chicken tenders, cut into 1-inch pieces
• 1/2 pound medium shrimp, peeled and deveined
• Salt and pepper
• 1 green bell pepper, chopped
• 1 onion, chopped
• 4 ribs celery from the heart with leafy tops, chopped
• 3 cloves garlic, finely chopped
• 3 cups chicken broth
• 2 tablespoons butter
• 2 tablespoons flour
• 1/4 cup hot pepper sauce
• 3 scallions, finely chopped
• 1 tablespoon fresh thyme leaves

Description

Rachael Ray Magazine