Description
This Spicy Cajun Sausage and Chicken Skillet is a flavorful, one-pan meal featuring smoky andouille sausage, tender chicken, aromatic onions, garlic, and red kidney beans simmered in a zesty Cajun-spiced broth. Perfect for a hearty weeknight dinner, this dish delivers bold Southern-inspired flavors with minimal fuss.
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 Seasonings
- 1 medium onion, minced
- 5 cloves garlic, minced
- 2 tablespoons Cajun seasoning, divided
- ½ teaspoon dried rosemary
- Salt and pepper, to taste
Other Ingredients
- 1.5 cups chicken broth
- 1 (16 ounce) can red kidney beans, drained but not rinsed
Instructions
- Sear the sausage: Heat a large, heavy-bottomed skillet over high heat. Add 1 tablespoon of olive oil and swirl to coat the bottom. Once the pan is hot, add the andouille sausage in a single layer and sear for 1-2 minutes per side until browned. Remove the sausage from the skillet and set aside.
- Cook the chicken: Return the skillet to medium-high heat. Add the remaining 1 tablespoon of olive oil and swirl to coat. Add the chopped chicken in a single layer and season with salt, pepper, and 1 tablespoon of Cajun seasoning. Cook undisturbed for 2 minutes, then stir frequently for another 3-4 minutes until cooked through. Transfer the chicken to a clean plate and set aside.
- Sauté the onions and garlic: Lower the heat to medium. If needed, add a little more olive oil to the skillet. Add the minced onion and cook gently for 4-5 minutes until soft and translucent. Add the minced garlic along with the remaining 1 tablespoon of Cajun seasoning, dried rosemary, and a pinch of salt. Stir continuously for 1 minute to combine and release the flavors.
- Add broth, beans, and meat back to skillet: Pour in the chicken broth and add the drained kidney beans to the onion mixture. Bring to a simmer, then return the sausage and chicken to the skillet. Stir well to combine and cook for 1-2 minutes until everything is heated through. Taste and adjust seasoning with salt and pepper as needed. Serve immediately, optionally over cooked white or brown rice.
Notes
- Sausage: Spicy smoked andouille sausage is recommended, but you can substitute with Mexican chorizo, kielbasa, or any other spicy smoked sausage. Since the sausage is pre-cooked, searing for a few minutes on each side is sufficient.
- Chicken: Both chicken breast and thighs work well for this dish. Thighs tend to be juicier, while breasts cook faster; avoid overcooking breasts to keep them tender.
- Variations: Try swapping chicken with shrimp or steak, and add bell peppers (red, green, or orange) for extra color and flavor.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg
