Cajun Cornbread Stuffing

Buttermilk Corn Bread

6 tablespoons (3/4 stick) butter

1 pound andouille or other spicy fully cooked smoked sausage (such as hot links), diced

3 cups chopped red bell pepper

3 cups chopped green onions (about 2 bunches)

1 cup chopped shallots (about 8)

1 cup chopped celery

2 tablespoons chopped garlic

2 tablespoons chopped fresh thyme or 2 teaspoons dried

2 teaspoons dried rubbed sage

1 teaspoon ground allspice

3/4 teaspoon cayenne pepper

1/2 teaspoon minced bay leaves (about 8 small)

4 large eggs, beaten to blend

1 1/2 cups (about) canned low-salt chicken broth