Cajun Sausage and Chicken Skillet

Name: Cajun Sausage and Chicken Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1 lb andouille sausage, sliced into rounds, sliced into rounds; 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces, cut into bite-sized pieces; 2 tbsp olive oil; 1 onion, diced, diced; 2 cups bell peppers (red and yellow), diced, diced; 4 cloves garlic, minced, minced; 2 cans diced tomatoes (14-15 oz cans); 1 can tomato sauce (8 oz can); 1 cup chicken broth; 2 tsp Cajun seasoning; 1 tsp paprika; 1/2 tsp dried thyme; 2 bay leaf; 1/2 tsp salt; 1/4 tsp black pepper; 3 cups cooked rice (for serving); 1/4 cup green onions, sliced, sliced

A hearty one-skillet dinner combining andouille sausage and chicken with bell peppers, onions, and a bold Cajun tomato sauce. Served over rice, it's a complete meal with deep flavor and comforting substance.

45 minEasyServes 4420 cal/serving

CajunDinnerStovetopStandardWhole30PaleoGluten-Free

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Ingredients

1 lb andouille sausage, sliced into rounds, sliced into rounds
1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces, cut into bite-sized pieces
2 tbsp olive oil
1 onion, diced, diced
2 cups bell peppers (red and yellow), diced, diced
4 cloves garlic, minced, minced
2 cans diced tomatoes (14-15 oz cans)
1 can tomato sauce (8 oz can)
1 cup chicken broth
2 tsp Cajun seasoning
1 tsp paprika
1/2 tsp dried thyme
2 bay leaf
1/2 tsp salt
1/4 tsp black pepper
3 cups cooked rice (for serving)
1/4 cup green onions, sliced, sliced

Instructions

1

Heat 2 tbsp olive oil in a large skillet over medium-high heat.
2

Add 1 lb sliced into rounds andouille sausage, sliced into rounds and cook for 4-5 minutes until browned on all sides. Transfer to a plate.
3

In the same skillet, add 1.5 lbs cut into bite-sized pieces boneless, skinless chicken breasts, cut into bite-sized pieces and cook for 4-5 minutes until browned. Transfer to the plate.
4

Add 1 diced onion, diced and 2 cups diced bell peppers (red and yellow), diced to the skillet and sauté for 3 minutes until softened.
5

Stir in 4 cloves minced garlic, minced and cook for 1 minute until fragrant.
6

Add 2 cans diced tomatoes (14-15 oz cans), 1 can sauce, 1 cup broth, 2 tsp seasoning, 1 tsp paprika, 1/2 tsp dried thyme, 2 bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper.
7

Return the andouille sausage, sliced into rounds and boneless, skinless chicken breasts, cut into bite-sized pieces to the skillet.
8

Bring to a simmer and cook uncovered for 15 minutes until boneless, skinless chicken breasts, cut into bite-sized pieces is cooked through and sauce has thickened slightly.
9

Remove bay leaf and taste for seasoning adjustments.
10

Serve over 3 cups cooked rice (for serving) and garnish with 1/4 cup sliced green onions, sliced.

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Questions

How long does Cajun Sausage and Chicken Skillet take?

As written, 45 minutes: 15 of prep and 30 of cooking. The longest single stretch is step 8, at 15 minutes.

Is there a substitute for andouille in Cajun Sausage and Chicken Skillet?

The entry for Cajun Sausage and Chicken Skillet calls for 1 lb andouille sausage, sliced into rounds, sliced into rounds. In its place: Any smoked sausage such as kielbasa, plus a pinch each of cayenne and smoked paprika.

Can I use chicken thighs instead of chicken breasts in Cajun Sausage and Chicken Skillet?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Cajun Sausage and Chicken Skillet uses 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces, cut into bite-sized pieces.

Is Cajun Sausage and Chicken Skillet gluten-free?

Yes. As written, nothing in the ingredient list for Cajun Sausage and Chicken Skillet is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the sausage, the broth and the seasoning.

How do I store and reheat Cajun Sausage and Chicken Skillet?

Refrigerate what is left of Cajun Sausage and Chicken Skillet within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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