One evening I was going through my freezer and I found some green bell peppers and Andouille sausage that needed to be used. I was out of shrimp, but decided I would make an easy shrimp-less version of stove top jambalaya.
We use Tony Chachere’s Cajun seasoning as it adds just the right amount of the distinct Louisiana cajun flavor. This is a great seasoning over eggs, perfect on fish, and in pasta as well. I’ve tried other similar seasonings, Tony Chachere’s is the way to go.
This dish does very well as leftovers, just keep in an airtight container up to 5 days. Enjoy, folks!
Easy Cajun Chicken and Sausage
This easy recipe is a shrimpl-less version of jambalya.
Servings: 6
Equipment
- 12" skillet with lid
- wooden spoon
- Cutting board
- Sharp knife
Ingredients
- 2 uncooked Chicken breasts, chopped into bite size pieces
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 1/2 Tablespoons Cajun seasoning
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 2 celery stalks, diced
- 4 cloves garlic, pressed or finely diced
- 1 package Andouille sausage, sliced into bite size pieces
- 1 1/2 cups long grain rice
- 3 cups chicken stock or broth
- 1 can diced tomatoes (optional)
- salt and pepper to taste
Instructions
- Place skillet on medium high heat, add butter and oil, allow to heat 2-3 minutes.
- Coat raw chicken with cajun seasonings. We use Tony Chachere's.
- Add chicken pieces to skillet, turning several times to cook evenly.
- While the chicken is cooking, chop the bell pepper, onion, and celery.
- Remove chicken from skillet, and add veggies. Cook until onion is translucent, 4-5 minutes. You may need to add a tablespoon of butter for the veggies.
- Add pressed garlic. Cook 30 seconds more. Pro Tip: Garlic cooks very fast, add in last.
- Add chicken back in to skillet. Then add rice, stock or broth, sausage, and tomatoes, if using.
- Bring to a boil.
- When it reaches boiling point, cover, reduce heat to low, and cook for 25 minutes.
- Fluff with fork, taste, and adjust for salt and pepper. Enjoy!
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