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Large cast iron skillet filled with cooked andouille sausage, chicken, and kidney beans in a spicy cajun sauce.
4.84 from 12 votes

Spicy Cajun Sausage and Chicken Skillet Recipe

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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 6 servings
Calories: 384kcal

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
  • 1/2 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.

Notes

Sausage. Spicy smoked andouille sausage is what I used in this recipe. You'll find all kinds of different smoked sausage available at your local grocery store, so pick your favorite. Since it has already been cooked, there's no need to cook more than a few minutes.
  • 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.
Variations: Make this recipe with shrimp or steak instead of chicken and add extra veggies like red, green, and orange bell peppers.

Nutrition

Calories: 384kcal | Carbohydrates: 4g | Protein: 36g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 120mg | Sodium: 857mg | Potassium: 723mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1207IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 2mg
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