Description
This Spicy Cajun Sausage and Chicken Skillet is a flavor-packed one-pan dish featuring smoky andouille sausage, tender chicken, aromatic spices, and hearty kidney beans all simmered together in a savory broth. Perfect for a quick and satisfying weeknight dinner, this recipe combines bold Cajun flavors with simple ingredients for a comforting meal.
Ingredients
Scale
Sausage and Chicken
- 2 tablespoons olive oil, divided
- 12 ounces smoked andouille sausage, sliced into rounds
- 1.5 pounds chicken breasts or thighs, chopped
Vegetables and Aromatics
- 1 medium onion, minced
- 5 cloves garlic, minced
Seasonings and Liquids
- 2 tablespoons Cajun seasoning, divided
- ½ teaspoon dried rosemary
- 1.5 cups chicken broth
- 1 (16 ounce) can red kidney beans, drained but not rinsed
- Salt and pepper, to taste
Instructions
- Sear the sausage: Heat a large, heavy-bottomed skillet over high heat. Add 1 tablespoon olive oil and swirl to coat the skillet bottom. Once hot, add sausage slices in a single layer. Sear for 1-2 minutes on one side, then flip to sear the other side. Remove sausage from skillet and set aside to preserve smoky flavor and texture.
- Cook the chicken: Lower heat to medium-high and add the remaining 1 tablespoon olive oil. Swirl to coat, then add chopped chicken in a single layer. Season with salt, pepper, and 1 tablespoon Cajun seasoning. Let chicken cook undisturbed for 2 minutes, then stir and continue sautéing for 3-4 minutes until chicken is cooked through. Transfer chicken to a clean plate and set aside.
- Cook the onions and garlic: Reduce heat to medium. Add additional olive oil if needed. Add minced onion and cook gently for 4-5 minutes, stirring occasionally, until the onion becomes soft and translucent. Stir in garlic, remaining 1 tablespoon Cajun seasoning, dried rosemary, and a pinch of salt. Cook for 1 minute while stirring continuously to blend flavors.
- Add broth and beans, combine all: Pour in chicken broth and add drained kidney beans to the skillet. Bring mixture to a simmer. Return the cooked sausage and chicken to the skillet, mixing well. Continue to cook for 1-2 minutes until everything is heated through. Taste and adjust salt and pepper as needed. Serve hot, optionally with cooked white or brown rice for a complete meal.
Notes
- Sausage: Spicy smoked andouille sausage is recommended, but you can substitute with Mexican chorizo, kielbasa, or other spicy smoked sausages. Since it is pre-cooked, only sear briefly for flavor and texture.
- Chicken: Both chicken breasts and thighs work well. If using breasts, be careful not to overcook to avoid dryness.
- Variations: Substitute chicken with shrimp or steak, and add extra vegetables like red, green, or orange bell peppers for added color and nutrition.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 350
- Sugar: 3g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg
