Bursting with mouthwatering cajun spice and flavor, this easy Cajun Sausage and Chicken Skillet Recipe cooks entirely in one skillet and is made with andouille sausage, chicken, and red beans. A perfect quick and easy weeknight meal.
Spicy Cajun Sausage and Chicken Skillet Recipe
I love Cajun food. Spicy, flavorful, and always there for me when I need a big bowl of comfort food, Cajun food is perfect for anyone who loves bold, meat-filled, hearty recipes. My favorite Cajun classics include Jambalaya and Gumbo. Unfortunately, these beloved classics are often quite time-consuming to prepare, rarely working their way into my busy weekday schedule.
That’s what inspired this recipe.
Filled with smoked sausage, chicken, and red beans, this super easy Cajun sausage and chicken skillet is ready in around 30 minutes and cooks entirely in just one skillet.
Cajun Sausage Ingredients
For the full list and amounts of ingredients, scroll down to the recipe card at the bottom of the page.
Sausage – Spicy smoked andouille sausage is what I used in this recipe. Andouille (sausage) is typically made using pork, garlic, pepper, onions, wine, and seasonings. Heavy spiced, if you’re sensitive to spicy foods you may want to purchase a less-spicy smoked sausage.
- Can’t get your hands on andouille sausage? Alternatives include Mexican chorizo, kielbasa, or any other spicy smoked sausage.
Chicken – This recipe is great with either chicken breast or chicken thigh meat. If you do choose to cook this recipe using chicken breasts, take care not to overcook the chicken as it is more likely to dry out when compared to thigh meat.
Onion + Garlic – The aromatics, onion and garlic, are cooked over low heat for extra flavor. I chose to keep the aromatics simple, but feel free to add additional aromatics to your mirepoix like diced celery and bell pepper.
Cajun Seasoning + Rosemary – Super simple seasoning. Grab your favorite Cajun seasoning mix (or make your own), a pinch of dried rosemary or thyme and a little salt and pepper. That’s it. Now, here’s the thing – different store-bought Cajun seasoning mixes come with different levels of “hotness”. If you’re sensitive to hot foods, look for a seasoning mix that is labeled “mild”.
Chicken Broth – Careful not to add too much, you’ll need approximately 1-2 cups of chicken broth, chicken stock, or even bone broth.
Red Kidney Beans – Beans are super healthy, packed with fiber, and a delicious source of plant-protein. Add them, leave them out, or use a different type of bean.
How to Make This Cajun Sausage and Chicken Skillet
To make this easy and delicious cajun sausage recipe you’ll need the following tools and equipment: Heavy-bottom pan or cast-iron skillet.
Step 1. Sear the sausage.
Heat a large, heavy-bottomed skillet over high heat. Add the olive oil and swirl to coat the bottom of the skillet. Once your pan is hot, add the sausage to the skillet in a single layer and cook for 1-2 minutes before flipping to sear on the other side. Remove sausage from the skillet and set aside.
- Technically, you can skip this step if you want to save a few minutes. Assuming you’ve purchased smoked sausage (double-check to be safe as regular uncooked sausage will take much longer to cook), all your sausage needs is to be reheated as it’s already been cooked.
Step 2. Cook the chicken.
Return skillet to medium-high heat. Add an additional tablespoon of olive oil to the skillet, swirl to coat, and add the chicken in a single layer. Sprinkle with salt, pepper, and 1 tablespoon of Cajun seasoning. Allow the chicken to cook, undisturbed, for 2 minutes before stirring. Continue to sauté the chicken for 3-4 minutes, stirring often, until cooked through. Transfer to a clean plate and set aside.
Step 3. Cook the onions.
Return your skillet to medium heat. Add additional olive oil, if needed, and add the finely minced onion to your skillet. Cook the onion, low and slow, stirring occasionally, for 4-5 minutes, or until soft and translucent. Add the minced garlic and sprinkle with the remaining tablespoon Cajun seasoning, dried rosemary, and a pinch of salt. Mix well to combine and cook, stirring continuously, for 1 minute.
Step 4. Add the broth and beans.
Add the chicken broth and drained kidney beans to the onions. Bring to a simmer then add the sausage and chicken back to the skillet. Mix well to combine and continue to cook for 1-2 minutes or until heated through. Season with salt and pepper, to taste, and serve with cooked white or brown rice, if desired.
Serving and Storage
What can you serve with this awesome sausage and chicken recipe?
Rice is always my number one go-to for extra flavorful protein-heavy recipes like this one. White rice, brown rice, cauliflower rice, any rice variety is delicious. Rice is also gluten-free which keeps this recipe totally grain and gluten-free.
Other delicious starchy sides include Baked Sweet Potatoes, cooked pasta noodles, Garlic Roasted Potatoes, or delicious creamy mashed potatoes. Of course, you may want to add some veggies like these roasted Brussels Sprouts or Cauliflower.
What to do with leftovers?
This recipe is just as delicious leftover as the day it was made. Pack it for lunch or add a fried egg on top, there are countless ways to repurpose the leftovers.
Simply transfer leftovers to a container and cover with a tight-fitting lid. Keep stored in the refrigerator for up to 4 days and reheat in the microwave when ready to enjoy it again.
More Cajun Recipes,
- Creamy Cajun Shrimp Pasta Recipe
- Cajun Chicken and Rice Bake
- Cajun Shrimp Foil Packets (oven and grill)
- Slow Cooker Jambalaya Stew
- Chicken, Sausage and Seafood Gumbo Recipe
- Creamy Cajun Chicken Pasta Recipe
If you try this Spicy Cajun Sausage and Chicken Skillet Recipe, please leave me a comment and let me know! I always love to read your thoughts and feedback!
RECIPE CARD
Spicy Cajun Sausage and Chicken Skillet Recipe
Ingredients
- 2 tablespoon olive oil - divided
- 12 ounces smoked andouille sausage - sliced into rounds
- 1.5 pounds chicken (breasts or thighs) - chopped
- 1 medium onion - minced
- 5 cloves garlic - minced
- 2 tablespoon Cajun seasoning - divided
- ½ teaspoon dried rosemary
- 1.5 cups chicken broth
- 1 (16 ounce) can red kidney beans - drained, not rinsed
- salt and pepper - to season
Instructions
- Sear the sausage. Heat a large, heavy-bottomed skillet over high heat. Add the olive oil and swirl to coat the bottom of the skillet. Once your pan is hot, add the sausage to the skillet in a single layer. Allow the sausage to sear for 1-2 minutes before flipping to sear on the other side (see notes). Remove sausage from the skillet and set aside.
- Cook the chicken. Return skillet to medium-high heat. Add one more tablespoon of olive oil to the skillet, swirl to coat, and add the chicken in a single layer. Sprinkle with salt, pepper, and 1 tablespoon of Cajun seasoning. Allow the chicken to cook, undisturbed, for 2 minutes before stirring. Continue to sauté the chicken for 3-4 minutes, stirring often, until cooked through. Transfer to a clean plate and set aside.
- Cook the onions. Return your skillet to medium heat. Add additional olive oil, if needed, and add the finely minced onion to your skillet. Cook the onion, low and slow, stirring occasionally, for 4-5 minutes, or until soft and translucent. Add the minced garlic and sprinkle with the remaining tablespoon Cajun seasoning, dried rosemary, and a pinch of salt. Mix well to combine and cook, stirring continuously, for 1 minute.
- Add the broth and beans. Add the chicken broth and drained kidney beans to the onions. Bring to a simmer then add the sausage and chicken back to the skillet. Mix well to combine and continue to cook for 1-2 minutes or until heated through. Season with salt and pepper, to taste, and serve with cooked white or brown rice, if desired.
Jessica's Notes
- Can’t get your hands on andouille sausage? Alternatives include Mexican chorizo, kielbasa, or any other spicy smoked sausage.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Love this, made it twice so far, once exactly as the recipe is and the next with shrimp and black beans and I thickened the sauce by adding some corn starch. Each time it was delicious, I’m so happy I found this recipe.
Thanks for the delicious feedback and rating Wanna 😀