Cajun
Cajun Sausage and Chicken Rice Skillet
A shortcut jambalaya-style dinner with big flavor. The rice soaks up everything in the pan, so there is nothing to fuss over.
- Prep12 min
- Cook28 min
- Total40 min
- Cost (est.)$4.25/serving
- Levelmedium
Servings
Ingredients
Produce
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 scallions, sliced
Meat
- 12 oz smoked andouille or smoked sausage (labeled gluten-free and dairy-free), sliced into half-moons
- 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
Pantry
- 1 cup long-grain white rice
- 1 can diced tomatoes (14.5-oz can)
- 1½ cups water
- 1 tbsp cooking oil
Spices
- 1½ tbsp Cajun seasoning (labeled gluten-free), salt-free if possible
Estimated cost: about $17.00 for the whole recipe, from typical US grocery prices. Your store and region will differ.
Steps
- Heat the oil in a large deep skillet over medium-high heat. Brown the sausage for 4 to 5 minutes and move it to a plate.
- Add the chicken and half the Cajun seasoning. Cook for 5 minutes, stirring, until browned. It does not need to cook through yet.
- Add the onion, bell pepper, and celery and cook for 4 minutes, until softened. Stir in the garlic for 30 seconds.
- Stir in the rice, tomatoes, water, remaining seasoning, and sausage. Bring to a boil, then reduce to low, cover, and cook for 18 minutes without lifting the lid.
- Check that the chicken has reached 165 degrees F and the rice is tender. Rest 5 minutes covered, then fluff and top with the scallions.
Equipment
large deep skillet with lid
Tips
- If the rice is still firm, add a splash of water, cover, and cook 3 to 5 minutes more.
- Add peeled shrimp for the last 5 minutes if you want a seafood version (adds shellfish).
Photo: Red Lobster Lover Joe twitter:RLLoverJoe on Flickr via Openverse (Public Domain Mark 1.0). All credits