One Pot Cajun Chicken, Sausage, and Rice
- 1 tablespoon 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
Preheat oven to 350 degrees F.
In a large bowl, combine 1/2 tablespoon oil with 1 tablespoon of the Cajun seasoning. Toss in chicken and use your hands to slather the mix all over the meat.
Heat the other 1/2 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.
I must give credit for this dish to 1) Steve for seeing a recipe for one pot Cajun 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.