One Pot Cajun Chicken, Sausage, and Rice

IMG_3292.JPGOne Pot Cajun Chicken, Sausage, and Rice

Ingredients

  • 2 tablespoons vegetable oil, divided
  • 2 tablespoons Cajun seasoning, divided (I make my own, recipe shown here)
  • 4 bone-in, skin-on chicken thighs
  • 2 bone-in, skin-on chicken legs
  • 14 ounces andouille sausage, sliced
  • 2 cloves garlic, minced
  • 1 medium sweet onion, diced
  • 2 stalks celery, diced
  • 1 red bell pepper, diced
  • 1 cup long grain rice
  • 2 cups chicken stock
  • 1 teaspoon salt
  • Optional, for serving: minced fresh parsley, chopped scallions, Louisiana hot sauce

Method

Preheat oven to 350 degrees F.

In a large bowl, combine 1 tablespoon oil with 1 tablespoon of the Cajun seasoning and 1 teaspoon salt. Toss in chicken and use your hands to slather the mix all over the meat.

Heat the other tablespoon of oil in a deep skillet over medium high heat. Add the chicken, skin side down, and cook for 4 minutes or until well browned, then flip over and cook on the other side for another 2 minutes. Remove to a plate.

Add the sausage to the pan and cook until well browned, about 3 minutes; remove to a plate.

Add the garlic, onion, celery, and bell pepper. Saute for 3-4 minutes until the vegetables start to soften. Reduce heat to medium, then add the rice and stir to coat. Add the chicken stock, salt, and remaining tablespoon of Cajun seasoning. Stir to combine.

Place sausage and chicken (skin side up) back in the skillet on top of the rice. Bring to simmer, then turn off the stove. Cover the skillet with a lid or foil and place into the oven.

Bake for 25 minutes, then remove from the oven and take off the lid/foil. Return the skillet to the oven, uncovered, for 15 minutes or until only small puddles of liquid remain on the surface of the rice. Remove from the oven and allow to rest for 5 to 10 minutes, uncovered, so that any remaining liquid evaporates.

Serve with toppings, as desired.

NOTES

I must give credit for this dish to 1) Steve for seeing a recipe for one pot chicken and rice on Facebook and sending it to me for a meal idea; 2) The Chunky Chef for inspiring me to use the same method here as I do for my One Pot Mexican Chicken and Rice; and 3) Nagi at Recipetin Eats for coming up with such an awesome foolproof method in the first place.

With that out of the way…

THIS DISH YOU GUYS. OHMYGOD. No words. This ended up being one of the best things I have EVER made. So damn good and easy to boot. I cannot wait to have it again.

Advertisements

Skillet Chicken and Sausage Jambalaya

IMG_8383

Skillet Chicken and Sausage Jambalaya

Ingredients

  • 1 teaspoon olive oil
  • 12 ounces boneless, skinless chicken thighs, cut into bite-sized pieces
  • 12 to 14 ounces precooked andouille or other smoked sausage, sliced into 1/4- to 1/2-inch thick rounds
  • 1 medium red onion, diced
  • 1 green bell pepper, diced
  • 1 large stalk celery, chopped
  • 2 dried bay leaves
  • 1 cup dry rice
  • 2 cups stock or water
  • 2 tablespoons Cajun seasoning (pre-made or you can make your own, see below)
  • 1 teaspoon kosher salt
  • 1/2 cup fresh parsley, finely chopped
  • 1 bunch scallions, sliced, for serving
  • Louisiana hot sauce, for serving

Method

Heat olive oil in a large, deep skillet over medium high heat. Place chicken in the pan and brown for 2 to 3 minutes, until the chicken has given up a bit of its fat, and you can move the pieces around the pan. Cook for another 2 minutes, then add the sausage, and cook 2 minutes more.

Add onion, bell pepper, celery, and bay leaves. Saute 4 to 5 minutes, until vegetables are just soft. Stir in rice, stock or water, Cajun seasoning, and salt. Bring to a boil, then reduce heat to medium low and let simmer for 15 to 20 minutes, until rice is tender.

Remove bay leaves. Stir in chopped parsley. Serve over rice with chopped scallions and Louisiana hot sauce.

NOTES

This is the end result of a few years worth of tweaks to my “weeknight jambalaya.” Gone are the variety of odds and ends seasonings, replaced with Cajun seasoning blend, and gone are the tomatoes, replaced instead with a simple simmer in stock or water. This is how I like it for now, though I somehow imagine it will get changed again and again over the years (maybe add shrimp next?). I never really get tired of playing around with Cajun flavors!

To make your own Cajun seasoning, mix together:

  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 5 tablespoons paprika (I use half hot, half sweet)
  • 3 tablespoons Kosher salt
  • 1 tablespoon dried thyme
  • 1 tablespoon fresh ground black pepper
  • 2 teaspoons cayenne pepper

This makes enough for about eight recipes, so I make it in a big batch like this and store it in a glass jar or airtight container for future use.

Skillet Sausage, Beans, and Rice

IMG_5878

IMG_5874

Skillet Sausage, Beans, and Rice

Ingredients

1 teaspoon olive oil
1 12- to 14-ounce package kielbasa or smoked sausage (see notes)
1 medium sweet onion, diced
3 garlic cloves, minced
1 cup white rice
2 cups stock or water
1 14.5-oz can pinto or kidney beans, drained and rinsed (see notes)
2 tablespoons dried herbs of your choice (see notes)
Salt and pepper, to taste
1/4 cup finely chopped fresh parsley or cilantro (see notes)

Method

In a large nonstick skillet, heat the oil over medium-high heat. Add the kielbasa and onion; sauté until onions become soft and translucent (about 3 minutes), stirring occasionally. Add in the garlic and stir for about 30 seconds.

Stir in the rice, stock, beans, seasonings, and a dash of salt and pepper. Bring to a boil. Cover, reduce heat to low, and simmer for 20-22 minutes until rice is done.

Remove from the heat and stir in the parsley or cilantro. Serve immediately and enjoy!

NOTES

This is not a recipe, but a method.

First, I made the base recipe from my friend Amy at Very Culinary, with kielbasa, pinto beans, italian seasoning and parsley, topped with cracked red pepper. Then, knowing how our tastes run, I decided to try it with smoked pork-venison sausage, kidney beans, cajun seasoning, and parsley, topped with scallions and louisiana hot sauce. Tonight, I tried it with hatch chile smoked sausage, pinto beans, smoky honey habanero seasoning (plus cumin and mexican oregano), and cilantro, with fritos and chunky salsa on the side.

It all works. It’s all freaking delicious, not to mention super easy and quick. The perfect recipe!

Sausage, Potatoes, Peppers, and Onions Skillet

8af1c-img_2810017c7-img_2817
Sausage, Potatoes, Peppers, and Onions Skillet
slightly adapted from The Two Bite Club

Ingredients

2 tablespoons + 1 teaspoon olive oil
salt and pepper
1.5 lb russet potatoes, peeled and cubed
1 (12- to 14-ounce) package smoked sausage or kielbasa, cut into 1/4-inch rounds
1 green bell pepper, diced
1 red bell pepper, diced
1 sweet onion, diced
2 tablespoons Cajun seasoning (pre-made or you can make your own, see below)

Method

In a heavy bottomed skillet (cast iron if you’ve got it), heat 2 tbsp of olive oil over medium-high heat. Add the potatoes to the skillet and season with salt and pepper. Fry until golden brown and cooked through, around 10 minutes, stirring a few times to ensure even browning.

In a separate large, deep skillet, brown the sliced sausage for around 5 minutes in 1 teaspoon of olive oil over medium high heat. Remove the sausage from the pan and set aside. Add the peppers and onions to the skillet and season with a pinch of salt and pepper. Cook for 5 minutes, or until softened, stirring occasionally. Add the Cajun seasoning and stir to combine.

Add the cooked potatoes and kielbasa to the skillet with the onions and peppers and mix everything together. Serve warm.

NOTES

Oof. This is everything you’d expect it to be… and so. damn. good. We like ours with eggs and toast for dinner and with Fritos for the lunch leftovers. Or you could just stand at the stove and eat it out of the skillet with a giant spoon. I won’t tell!

To make your own Cajun seasoning, mix together:

  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 5 tablespoons paprika (I use half hot, half sweet)
  • 3 tablespoons Kosher salt
  • 1 tablespoon dried thyme
  • 1 tablespoon fresh ground black pepper
  • 2 teaspoons cayenne pepper

This makes enough for about eight recipes, so I make it in a big batch like this and store it in a glass jar or airtight container for future use.

Cajun Chicken Pasta

IMG_3882

IMG_3874
Cajun Chicken Pasta

Ingredients

  • 12 oz. dry fettuccine
  • 1 tablespoon olive oil
  • 1-1/4 lb boneless, skinless, chicken thighs, cut into bite sized pieces
  • 1 medium sweet onion, sliced thin
  • 1 green bell pepper, cut into thin strips
  • 1 red bell pepper, cut into thin strips
  • 8 ounces fresh mushrooms, sliced
  • 3 garlic cloves, minced
  • 1 14.5-oz can petite diced tomatoes
  • 2 tablespoons Cajun seasoning (pre-made or you can make your own, see below)
  • 2 teaspoons Kosher salt
  • 1/2 cup heavy cream
  • 1/4 cup minced fresh parsley

Method

Bring a large pot of salted water to a boil and cook pasta for 9 minutes until just al dente. Drain; set aside.

Meanwhile, heat oil in a large deep skillet over medium-high heat. Add chicken; cook, stirring frequently, until just browned, about 4 minutes. Add onions and bell peppers to the pan and saute until just soft, about 4 minutes. Add the mushrooms and saute until they have released their moisture, about another 3 minutes. Add the garlic and stir until fragrant.

Add tomatoes, Cajun seasoning, and salt and stir to combine. Reduce heat to medium and let simmer another 3 minutes or until liquid is mostly absorbed. Stir in half and half and parsley and simmer for another minute until sauce is thickened. Stir in cooked pasta and serve immediately.

NOTES

I have been wanting to nail down a recipe for this dish for years, but for some reason, it always eluded me. The sauce would end up too thin and watery and bland and I just couldn’t get the right balance of ingredients and flavors to come together as a whole – until now. This is IT. Twice tested and I nailed it: spicy, creamy, savory, cohesive. This is the perfect iteration. *Pats self on back*

To make your own Cajun seasoning, mix together:

  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 5 tablespoons paprika (I use half hot, half sweet)
  • 3 tablespoons Kosher salt
  • 1 tablespoon dried thyme
  • 1 tablespoon fresh ground black pepper
  • 2 teaspoons cayenne pepper

This makes enough for about eight recipes, so I make it in a big batch like this and store it in a glass jar or airtight container for future use.

Crock Pot Sausage, Red Beans and Rice

IMG_7143
Crock Pot Sausage, Red Beans and Rice
from Iowa Girl Eats

Ingredients

For sausage and beans:
1 green bell pepper, chopped
1 medium yellow onion, chopped
3 large celery stalks, chopped
4 garlic cloves, minced
14 ounces fully cooked andouille sausage, sliced
1 lb dried red kidney beans
2 tablespoons Cajun seasoning (see below)
2 dried bay leaves
7 cups water

For serving:
Cooked white rice
Chopped scallions
Louisiana hot sauce

Cajun seasoning:
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
5 tablespoons paprika (I use half hot, half sweet)
3 tablespoons Kosher salt
1 tablespoon dried thyme
1 tablespoon fresh ground black pepper
2 teaspoons cayenne pepper

This makes enough for about eight recipes, so I make it in a big batch like this and store it in a glass jar or airtight container for future use.

Method

Place first 9 ingredients into a 4-quart crock pot and cook on high for 7.5 hours. Remove the lid partway for the last 30 minutes to allow the sauce to thicken slightly. Remove bay leaves and serve over cooked white rice with scallions and hot sauce on the side.

NOTES

I’ve never eaten red beans and rice until tonight and I (we) loved it as much or more than expected. I think in my mind I was tasting something tomato-y like my jambalaya dishes, possibly because that’s the only other way I’ve eaten andouille, but this had no such tang. It was something else entirely and so crazy savory spicy good… dang. I’m in love.

Update 10 weeks later: Today, I altered the amount of beans in the above recipe from 16 to 12 ounces. A pound just seemed a bit overwhelming last time. The seasoning level works better for us with less beans. Also, it came out portion-wise to a perfect larger dinner + larger lunch for us, though really you could probably serve 6 normal appetites at dinner with this amount.