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This Cajun chicken and sausage skillet has 38 g of protein per serving and takes 52 minutes from first cut to table. The protein comes from chicken thighs and smoked andouille, not powder, so it tastes like the real thing.
A serving is about 450 g, which is a full plate before you add rice. The sauce is just fire-roasted tomatoes and broth, reduced until it coats the meat.
I make it in my garage-sale cast iron pan, but any 30 cm / 12-inch deep skillet works. Sear the chicken in two batches. Crowded pieces steam and turn gray instead of browning, and the sauce ends up flat.
Your sausage brand moves the protein number by a few grams either way, so check the label.
Why You’ll Love This Recipe
- 38 g protein per serving from chicken and sausage
- One skillet, so cleanup is a single pan
- The sauce comes from tomatoes and broth, no cream or roux
- Makes four hearty servings that reheat well for lunch
Ingredient Notes
- Andouille sausage: Smoked pork andouille brings the heat and most of the salt. Smoked kielbasa works if you want it milder, and protein runs about the same, but compare labels.
- Chicken thighs: Boneless skinless thighs stay juicy through the 12-minute simmer. Breast works if you cut it the same size, but it dries out faster.
- Cajun seasoning: I mix my own so I control the salt. Andouille and canned tomatoes already carry plenty, so the mix uses only 1/2 tsp kosher salt. With a store-bought blend, start with 2 tablespoons and taste at the end.
- Fire-roasted tomatoes: They add a smoky edge. Regular diced tomatoes work, and the sauce is just a little less smoky.
- Tomato paste: Cook it for a full minute until it darkens to brick red. That removes the raw, tinny taste.
Cajun Chicken and Sausage Skillet with Peppers and Onion
Ingredients
Method
- Pat the chicken pieces dry with paper towels. Stir all the Cajun seasoning ingredients together in a small bowl, including the smoked paprika, dried oregano and dried thyme, then toss half of the mix with the chicken and reserve the rest.
- Dice the onion, bell peppers and celery into 1 cm pieces, mince the garlic, and slice the andouille into 1 cm rounds.
- Heat the olive oil in a 30 cm / 12-inch deep cast-iron skillet over medium-high heat for 2 minutes, until it shimmers. Add half the chicken in a single layer and sear for about 5 minutes, turning occasionally, until browned on both sides. Move it to a plate and repeat with the rest. The chicken will still be raw in the center.
- Add the andouille to the same skillet and cook for 3 minutes, stirring now and then, until the edges darken and the fat renders. Add the onion, peppers, celery and the reserved seasoning mix with its smoked paprika, oregano and thyme. Cook for 6 minutes, scraping the bottom, until the onion turns translucent.
- Stir in the garlic and tomato paste and cook for 1 minute, until the paste darkens to brick red. Pour in the tomatoes and broth, scrape up the browned bits, and bring to a simmer.
- Return the chicken and any plate juices to the skillet. Simmer uncovered over medium-low heat for 12 minutes, stirring twice, until the sauce coats the back of a spoon and the thickest piece of chicken reads 165 F / 74 C.
- Take the skillet off the heat and stir in the parsley and scallions. Taste before adding any salt, add hot sauce if you want more heat, and serve straight from the pan.
Notes
- Sear the chicken in two batches so the pieces brown instead of steaming.
- Check the protein on your andouille label, since brands vary by a few grams per serving.
- Pull the chicken at 165 F / 74 C and not before.
- Salt last. Andouille and canned tomatoes already carry plenty.
- Leftovers taste better the next day, once the sauce settles into the sausage and peppers.
Tips for Success
- Pat the chicken dry with paper towels before seasoning, so the pieces brown in the skillet instead of steaming in their own moisture.
- Leave each chicken piece untouched for 2 minutes before turning, until a brown crust forms and the meat releases from the pan.
- Slice the andouille into 1 cm rounds and brown them until the edges darken, because the rendered fat flavors the vegetables.
- Scrape the browned bits off the bottom of the skillet when the tomatoes and broth go in, since they season the sauce.
- Check the thickest piece of chicken with an instant-read thermometer and serve once it reads 165 F / 74 C.
Variations
- Swap the andouille for smoked kielbasa for less heat. Protein per serving stays close, but check the label on your brand.
- Stir a drained 400 g can of kidney beans in with the tomatoes to add roughly 3 to 4 g protein per serving.
- Use boneless skinless chicken breast cut into the same 2.5 cm pieces, and start checking the temperature at 8 minutes of simmering.
Storage and Reheating
Cajun chicken and sausage skillet keeps in the fridge for 4 days in an airtight container. Let it cool for 20 to 30 minutes, then get it into the fridge within 2 hours of cooking.
Reheat it in a 30 cm / 12-inch skillet over medium-low heat for 6 to 8 minutes, stirring often, until it steams and reaches 165 F / 74 C. Add 2 tablespoons of water only if the sauce looks tight. A microwave also works in 90-second bursts with a stir between each.
For the freezer, portion it into containers and freeze for up to 2 months. Thaw overnight in the fridge, then reheat the same way.
Serving Suggestions
Cajun chicken and sausage skillet is a full meal on its own at about 450 g per serving, and it goes straight from the pan to the table.
Spoon it over 150 g of cooked white rice per person, which adds about 4 g of protein and roughly 195 kcal. Cornbread is the other classic, and it soaks up the sauce better than anything else.
Top with chopped parsley, sliced scallions and a few dashes of hot sauce. A green salad with a sharp vinegar dressing keeps the plate from feeling heavy.
FAQ
Why is my Cajun chicken and sausage skillet watery?
The sauce hasn’t reduced enough, usually because the skillet was covered or the heat was too low. Simmer it uncovered over medium-low for another 3 to 5 minutes, until a spoon dragged across the bottom leaves a trail that holds for a second. Crowded, steamed chicken can also release extra liquid.
Can I use chicken breast instead of thighs in this Cajun skillet?
Yes. Cut the breast into the same 2.5 cm / 1-inch pieces and sear it the same way. Breast has about 4 g more protein per 100 g raw, but it dries out faster, so start checking at 8 minutes of simmering and pull it at 165 F / 74 C.
Can I freeze Cajun chicken and sausage skillet leftovers?
Yes, for up to 2 months in airtight containers. Cool it fully first, then thaw overnight in the fridge. The peppers soften and the sauce can look a little loose, so reheat it in a skillet and let it simmer a few minutes to tighten back up.
What goes with Cajun chicken and sausage skillet besides rice?
Cornbread, roasted baby potatoes, buttered egg noodles and cauliflower rice all work. Cornbread soaks up the sauce best, and a green salad with vinegar dressing balances the smoky heat. If you want more protein on the plate, add a side of white beans.
Is Cajun chicken and sausage skillet gluten free?
The ingredients are naturally gluten free, since there’s no flour or breading anywhere in the sauce. Check the labels on your andouille, broth and any store-bought Cajun seasoning, because some brands add wheat-based fillers or flavorings. As written, it’s also dairy free and egg free.
What is the difference between Cajun and Creole chicken and sausage?
Creole versions usually include tomatoes, while traditional Cajun cooking often skips them and leans on stock, a dark roux and heavy seasoning. This skillet uses canned tomatoes, so the sauce leans Creole and the spice mix is Cajun. I call it Cajun because of the seasoning and the andouille.
