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Cast-iron skillet of Cajun chicken, sliced andouille and red and green peppers in a tomato sauce on a dark wood table

Cajun Chicken and Sausage Skillet with Peppers and Onion

One 12-inch skillet, 38 g protein per serving, 52 minutes, and no protein powder.
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Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 571
Ingredients Method Notes

Ingredients
  

Skillet
  • 500 g boneless skinless chicken thighs cut into 2.5 cm / 1-inch pieces
  • 340 g andouille sausage / 12 oz; sliced into 1 cm rounds
  • 1 tbsp olive oil
  • 1 yellow onion medium (200 g); diced
  • 1 green bell pepper (150 g); diced
  • 1 red bell pepper (150 g); diced
  • 2 celery ribs (100 g); diced
  • 4 cloves garlic minced
  • 1 tbsp tomato paste
  • 1 can fire-roasted diced tomatoes (400 g / 14.5 oz); with juices
  • 240 ml low-sodium chicken broth / 1 cup
  • 2 tbsp fresh parsley chopped
  • 2 scallions sliced
  • hot sauce to taste
Cajun seasoning
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt

Method
 

  1. 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.
  2. Dice the onion, bell peppers and celery into 1 cm pieces, mince the garlic, and slice the andouille into 1 cm rounds.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.