One Pot Cajun Chicken, Sausage, and Rice

IMG_3292.JPGOne 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.


Sausage, Tomato, and Pea Pasta

Sausage, Tomato, and Pea Pasta
very slightly adapted from Good Fast Eats from Belly Full


  • 12 oz small shaped pasta, like rotini or small shells
  • 1 tbsp olive oil
  • 1 small sweet onion, finely diced
  • 2 garlic cloves, minced
  • 1 lb Italian sausage (bulk or links, casings removed) (I used my homemade version)
  • salt and pepper
  • 1/8 tsp crushed red pepper flakes
  • 1/2 tsp dried oregano
  • 1 (15-oz.) can petite diced tomatoes, undrained
  • 1/2 cup chicken broth
  • 1 cup frozen peas, thawed
  • 1/4 cup half and half
  • Grated parmesan for serving (optional)
  • Red pepper flakes for serving (optional)


Bring a large pot of salted water to boil. Cook the pasta to al dente, according to package instructions.

In the meantime, heat the oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, and sausage; saute, breaking up the pork into small pieces with a wooden spoon, until no pink remains and the onions are softened, about 4 minutes. Season with a couple grinds of salt and pepper, the crushed red pepper flakes, and oregano.

Add in the tomatoes with their liquid, and chicken broth. Turn heat down to medium and gently simmer for 5-10 minutes, until the pasta is done cooking. Add the peas along with the half and half; mix and warm through.

Drain the pasta and return to the pot. Stir in the sausage mixture until thoroughly combined. Ladle into bowls and serve immediately, with grated parmesan and red pepper flakes, if desired.


Another winner from my dear friend Amy. Really, it was a no brainer, since I never met a sausage pasta I didn’t like. This was awesome – and, as with all the recipes from her book – quick and easy as well.

Peppery Pinto Beans with Sausage


Peppery Pinto Beans with Sausage
courtesy of The Homesick Texan


  • 1 pound dried pinto beans
  • 1 tablespoon vegetable oil or bacon grease
  • 1 pound smoked sausage or kielbasa, sliced into coins
  • 1 large sweet or yellow onion, diced
  • 3 large jalapenos, seeded, stemmed, and diced
  • 4 cloves garlic, minced
  • 2 cups water
  • 1/4 cup chopped cilantro
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 1 tablespoon kosher salt
  • Sliced jalapenos, for serving


Rinse and sort the beans. Place in a large pot or Dutch oven, cover with two inches of water, bring the pot to a boil then turn off the heat, cover the pot, and allow the beans to soak for an hour. After an hour when the beans have almost doubled in size, drain and rinse the beans and rinse the pot.

Place the pot back on the stove and heat the oil or bacon grease on medium heat. Add the sausage, and while occasionally stirring, cook until it just begins to crisp and some of the fat is rendered, about 3 to 5 minutes. Add the onion and jalapenos and cook until softened, about 5 minutes. Add the garlic and cook for 30 more seconds. Pour in the water and deglaze the pot, scraping the bottom of the pan to incorporate any stuck bits.

Return the beans to the pot and add enough water to cover the beans by 1 inch, about 6 more cups. Stir in the cilantro, chili powder, cumin, oregano, smoked paprika, black pepper, and salt, turn the heat up to high and bring the pot to a boil. Once it’s boiling, turn the heat down to low and then cook partially covered until tender, which can take anywhere from 2 hours to 3 1/2 hours, depending on the age of the beans.

Keep an eye on the beans as they cook, making sure the liquid doesn’t get too low (if it does, add about 1/4 cup more water to the pot) and gently stir every half hour or so. I also like to taste the broth after 1 1/2 hours and see if the seasonings need any adjusting. You’ll know they’re done when the broth is rich and brown with most of the vegetables dissolved, and the beans, of course, are tender.

When the beans are done to your satisfaction, taste again and adjust the seasonings. Serve the beans warm, topped with sliced jalapenos.


A couple of weeks ago, my Timehop showed an entry from February 2014 in which I linked to this recipe post from The Homesick Texan and said “this is going on my list immediately!” And then I never made it. Whoops.

Well, thank goodness for Timehop, eh? Because going back to this one was an A+ decision. It was absolutely as good as I expected if not better. Spicy – but surprisingly, not too spicy – savory, proteiny goodness. Served with Fritos and cornbread for dinner, then with a fried egg on top for lunch the next day. This one will easily become a permanent fixture around here.

Skillet Chicken and Sausage Jambalaya


Skillet Chicken and Sausage Jambalaya


  • 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


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.


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



Skillet Sausage, Beans, and Rice


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)


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!


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

Sausage, Potatoes, Peppers, and Onions Skillet
slightly adapted from The Two Bite Club


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)


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.


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. *Cough* Whatever works.

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.

Sausage and Spinach Tortelloni


Sausage and Spinach Tortelloni


  • 1 teaspoon olive oil
  • 1 pound bulk Italian sausage (I use my homemade version)
  • 1 medium sweet onion, finely diced
  • 3 cloves garlic, minced
  • 1 (25 oz.) jar marinara sauce
  • 1 cup chicken stock
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • pinch of red pepper flakes
  • 8 ounces raw spinach, steamed and minced (yields about 5 ounces cooked; you can substitute frozen)
  • 12 to 16 ounces refrigerated cheese tortelloni** (see note)


Heat oil in large deep skillet over medium high heat. Add sausage and cook for 4 or 5 minutes, breaking the meat into chunks with a wooden spoon, until no longer pink. Add onion to the pan and saute until onion is soft, about 3 minutes. Add garlic and saute for another minute.

Add marinara, stock, basil, oregano, red pepper flakes, and spinach and stir until well combined. Reduce heat to medium and simmer for 10 minutes.

Add tortelloni and cook for another 2 minutes, until heated through. Serve.


This recipe was another happy accident. I was trying a new soup recipe from my friend Amy and though it called for tortellini, I bought the much larger tortelloni instead. I’m cheap, you see. The “ini” is $4-$5 for a 9-ounce bag, but Costco had a 3-pound bag of the “oni” for $10. I figured it would be fine – and it was, taste-wise, but not size-wise. Tortelloni is not soup spoon friendly.

So what to do with the rest of it? Make it into a one-pot pasta of course. This is very similar to my pasta bake in flavor and ingredients, and I love them both equally for different reasons. This dish… a bite of sausage, a piece of tortelloni with that savory cheese inside, spinach, herbs, and a light tomato sauce draped over everything. It’s perfect – and ready in 25 minutes. What could be better?

**As for the pasta: I got that 3-pound bag by luck, and split it into 1-pound portions, but I think the tortelloni is usually as expensive as its smaller counterpart and you are more likely to find it in 9-oz or 12-oz packages. A 12-oz portion should work fine in this recipe.