1. In large, oven proof fry pan, over medium-high heat, saute celery, onion, carrot, red pepper and garlic in oil. Saute 3-5 minutes. Add sausage and blackening spice. Mix thoroughly.
2. Add warm chicken broth to vegetable mixture in pan along with KELLOGG'S Stuffing Mix. Fold gently together. Place in 9 x 9 x 2-inch baking pan coated with cooking spray. Cover.
3. Bake at 350°F about 20 minutes. Remove cover and bake 5 minutes longer. Serve hot.
Subsitute kielbasa or smoked sausage for andouille sausage.