Cajun Chicken and Sausage Skillet

• 1 lb chicken breast, cut into bite-sized pieces
• 8 oz smoked sausage, sliced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp Cajun seasoning
• 2 tbsp olive oil
• 1 cup chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp smoked paprika
• Salt and pepper to taste
• Chopped parsley for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium-high heat.
2. 2 Season chicken with 1 tbsp Cajun seasoning, salt, and pepper; sear until browned, then remove from skillet.
3. 3 In the same skillet, add sausage slices and cook until browned.
4. 4 Add diced bell peppers and onion to the skillet, sauté until softened.
5. 5 Stir in garlic and cook for another minute.
6. 6 Return chicken to the skillet, add chicken broth, diced tomatoes, smoked paprika, and remaining Cajun seasoning.
7. 7 Bring to a simmer, reduce heat, and cook covered for 15 minutes.
8. 8 Garnish with chopped parsley before serving.

Equipment

• Large skillet
• Cutting board
• Chef's knife
• Measuring spoons

Variations

• Add shrimp for a seafood twist.
• Substitute chicken with andouille sausage for a heartier version.

Substitutions

• Use turkey sausage for a leaner option.
• If Cajun seasoning is unavailable, use a mix of paprika, garlic powder, and cayenne pepper.

Pairings

• A chilled glass of Sauvignon Blanc complements the spice.
• Cornbread on the side is a classic pairing.

Nutrition

Tips

• For extra kick, add a dash of hot sauce.
• Serve with a side of steamed rice to soak up the flavorful sauce.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 2 months; thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with a slice of crusty bread.

FAQ