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Cajun Sausage and Chicken Skillet

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

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. 1

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

  2. 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. 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. 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. 5

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

  6. 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. 7

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

  8. 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. 9

    Remove bay leaf and taste for seasoning adjustments.

  10. 10

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

Questions

How long does Cajun Sausage and Chicken Skillet keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Cajun Sausage and Chicken Skillet?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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