Everyone's Favorite Creole Dressing

O.K.!!!! I just served this tonight and it was fabulous!!! I'm not kidding. It is an H.E.B. recipe and the best part is you can get all the ingredients ready to assemble.

Prep time: 15 minutes, Cood time: 30 to 40 minutes

1 container HEB READY, FRESH, GO DICED ONIONS AND CELERY (or you can cut up your own, about 3/4 cup of each
1 container HEB READY, FRESH, GO DICED 3 COLOR PEPPERS (or you can cut up your own, about 1/2 cup each of red, green and yellow bell peppers)
1 stick unsalted butter
2 cups diced andouille sausage
2 cups diced shrimp
1 32 ounce chicken broth
2 tsp. Tony Chacere's Creole seasoning
1 16 ounce bag corn bread stuffing
2 tsp. poultry seasoning

Preheat oven to 350 degrees. Saute vegetables in 2 tablespoons butter in a 2 quart saucepan over medium high heat until vegetables start to brown. Add sausage and shrimp and continue to saute until shrimp are cooked. (Shrimp cook quickly, about 2 minutes, they will be pink) Add remaining stick of butter to melt. Once butter is melted add entire carton of chicken broth and turn heat off. In a large bowl empty bag of stuffing and add seasoning. Pour entire pan of broth mixture over stuffing and mix until combined. Pour stuffing into a casserole dish and bake uncovered for 30 to 25 minutes. Makes 6 big servings. YOU WILL LOVE THIS RECIPE!