Cajun Chicken and Dirty Rice Bake

• 1 lb boneless, skinless chicken breasts, cubed
• 1/2 lb andouille sausage, sliced
• 1 cup long-grain rice, uncooked
• 1 bell pepper, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped green onions
• 2 tbsp olive oil
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Heat olive oil in a large skillet over medium heat. Add chicken and sausage, cooking until browned.
3. 3 Add bell pepper, onion, and garlic to the skillet, sauté until softened.
4. 4 Stir in rice, chicken broth, diced tomatoes, Cajun seasoning, and smoked paprika. Bring to a simmer.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 Cover with aluminum foil and bake for 30 minutes.
7. 7 Remove foil, sprinkle with cheddar cheese, and bake for an additional 15 minutes.
8. 8 Garnish with green onions before serving.

Equipment

• Large skillet
• 9x13 inch baking dish
• Aluminum foil

Variations

• Add shrimp for a seafood twist.
• Use turkey sausage for a leaner option.

Substitutions

• Substitute chicken with turkey for a lighter version.
• If andouille sausage is unavailable, use kielbasa or another smoked sausage.

Pairings

• Cornbread
• Green salad
• Coleslaw

Nutrition

Tips

• For extra spice, add a diced jalapeño with the peppers and onions.
• This dish can be prepared ahead and refrigerated before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven.

Serving Suggestions

• Serve with a side of cornbread and a simple green salad.
• Pairs well with a cold beer or a glass of Chardonnay.

FAQ