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Easy Cajun Chicken and Sausage

This easy recipe is a shrimpl-less version of jambalya.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner, Main
Cuisine: Cajun, Southern
Keyword: cajun, Chicken, easy, sausage
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!