CAJUN KEBABS WITH CHICKEN AND ANDOUILLE
In about half an hour, sit down to a high-style, low-country, crowd-pleasing dinner of chicken and sausage worthy of the bayou's best restaurant.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Soak eight 6-inch-long wooden skewers in water for 15 minutes. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium. Add chopped onion, celery, and bell pepper; season with salt and pepper. Cook until soft, 5 to 6 minutes. Remove from heat; stir in black-eyed peas, vinegar, and remaining oil.
- Heat grill to medium; lightly oil grates. Season chicken with oregano, salt, and pepper. Alternately thread chicken, onion, and sausage onto skewers.
- Grill, turning occasionally, until chicken is cooked through, 15 to 20 minutes. Serve skewers with black-eyed pea salad.
ANDOUILLE AND CHICKEN JAMBALAYA
Shredded rotisserie chicken is the shortcut hero in this one-pot Creole dish made with kidney beans for added comfort. A celebrated Louisiana classic, jambalaya is influenced by West African, Native American and European cooking.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Add the celery, onion and bell pepper, season with salt and cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. Add the tomato paste and Cajun seasoning and cook, stirring occasionally, until the vegetables are coated, about 1 minute. Add the rice and cook, stirring, until coated, about 1 minute.
- Add the diced tomatoes and 5 cups water to the pot. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover and cook until the rice is tender and the sauce thickens, 10 to 15 minutes.
- Stir the beans and chicken into the pot and cook until warmed through, about 1 minute. Top each serving with celery leaves and drizzle with olive oil.
Nutrition Facts : Calories 520, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 53 milligrams, Sodium 861 milligrams, Carbohydrate 55 grams, Fiber 11 grams, Sugar 8 grams, Protein 28 grams
CAJUN CHICKEN AND ANDOUILLE PASTA
Make and share this Cajun Chicken and Andouille Pasta recipe from Food.com.
Provided by Beautiful6arbage
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place chicken pieces in a medium bowl, sprinkle the cajun seasoning over and toss to coat.
- In a large, deep skillet sauté the garlic in the butter for about two minutes. Add chicken and andouille pieces. Sauté for about 4 minutes.
- Add the red and green peppers to the skillet. Cook for about 2 minutes, then add the red onion.
- Reduce heat. Add half and half, salt, pepper, garlic powder, and sun dried tomatoes. Heat through. Add basil.
- Pour over hot pasta and toss with Parmesan cheese.
Nutrition Facts : Calories 819.5, Fat 39.4, SaturatedFat 17.6, Cholesterol 138.9, Sodium 1345.2, Carbohydrate 67.3, Fiber 3.4, Sugar 4.8, Protein 46.8
CAJUN CHICKEN LASAGNA
This lasagna has just the right amount of zing to it. The key to this is the andouille sausage...probably not good for anyone counting calories either! The meat mixture would be good served over fettuccine noodles, if you would like to save time
Provided by SAIDANDDUNN
Categories Main Dish Recipes Pasta Chicken
Time 1h45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8 minutes. Remove meat from skillet with a slotted spoon, and set aside. Saute onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container Alfredo sauce.
- Lightly grease a 9x13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese.
- Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.
Nutrition Facts : Calories 487.9 calories, Carbohydrate 32 g, Cholesterol 74.7 mg, Fat 29 g, Fiber 1.5 g, Protein 25.4 g, SaturatedFat 11.3 g, Sodium 1044.7 mg, Sugar 3.3 g
CREAMY CAJUN CHICKEN PASTA
Try this when you are feeling daring and want to mix things up a bit! A Southern inspired recipe that is sure to add a little fun to your dinner table. Try serving it with corn bread.
Provided by Tammy Schill
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
- In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
- In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
Nutrition Facts : Calories 1109.2 calories, Carbohydrate 53.7 g, Cholesterol 347.9 mg, Fat 82.2 g, Fiber 4.4 g, Protein 42.7 g, SaturatedFat 50 g, Sodium 1134.2 mg, Sugar 5.6 g
CREAMY CAJUN CHICKEN PASTA
Make and share this Creamy Cajun Chicken Pasta recipe from Food.com.
Provided by Lorac
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken and Cajun seasoning in a bowl and toss to coat.
- In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
- Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
- Pour over hot linguine and toss with Parmesan cheese.
Nutrition Facts : Calories 719.1, Fat 41.1, SaturatedFat 24, Cholesterol 198.6, Sodium 816.8, Carbohydrate 47.4, Fiber 2.5, Sugar 3.1, Protein 39.3
WEEKNIGHT CHICKEN AND ANDOUILLE JAMBALAYA
Jambalaya traditionally contains sausage of some sort, often a smoked sausage such as andouille, along with some other meat or seafood, frequently pork, chicken, crawfish, or shrimp. Andouille is a coarse-grained smoked sausage made using smoked pork shoulder, garlic, pepper, onions, wine, and seasonings. The vegetable base is a combination of onion, celery, and green bell pepper known as the "holy trinity." I find that green bell peppers can be difficult to digest, so I use poblano peppers instead. They are far more flavorful and complex and less likely to cause digestive distress. For generations, some of the most flavorful rice Americans have eaten has been jasmine rice imported to the United States from Asia. Twelve years ago, the Louisiana State University AgCenter started a project to increase rice production in Louisiana, and the state is now the third largest rice-producing state in the United States.
Provided by Virginia Willis
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Heat the oven to 350 degrees F.
- Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Add the sausage and cook until the meat starts to brown and the fat renders, 3 minutes. Transfer the sausage to a plate. Add the chicken and sprinkle the Creole seasoning over the chicken. Cook until the chicken is just beginning to color, 3 minutes. Transfer the chicken to the plate with the sausage.
- Reduce the heat to medium and then add the onion, celery, and poblano pepper to the residual oil in the skillet. Cook, stirring occasionally, until the vegetables start to color, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the rice and stir to coat. Stir in the tomato puree and stock and bring to a boil. Return the chicken and sausage to the skillet. Transfer to the oven and bake, uncovered, stirring once, until the rice is tender and the juices run clear when the chicken is pierced with the tip of a knife, 40 to 45 minutes. Transfer to a wire rack to cool slightly. Taste and adjust the seasoning with salt and pepper. Serve immediately.
- Combine all ingredients in a small airtight container or mason jar. Shake to combine. Store in a cool, dry place for up to 3 months.
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CREAMY CAJUN PASTA WITH CHICKEN AND ANDOUILLE SAUSAGE
From cookingwithcocktailrings.com
Reviews 2Servings 4Cuisine American, CajunCategory Pasta
- Add the chicken breasts and stock to a medium saucepan over medium heat. Bring to a simmer and cover, letting cook until the chicken is cooked through and tender, about 20 minutes.
- In a small bowl stir together the paprika, oregano, smoked paprika, cayenne and thyme. In a large saucepot over medium heat add the butter and melt. Add the shallots and sauté until tender, about 4 minutes. Add the spices then stir in the flour and stir to combine, letting it cook the spices are fragrant, about 30 seconds to a minute, stirring constantly. Whisk in the chicken stock and bring to a boil and simmer until the mixture has thickened. Whisk in the cream and season to taste with salt and pepper. Stir the shredded chicken into the sauce.
- Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the penne and cook, stirring occasionally, until al dente, about 10 minutes. Drain and return the penne pasta to the pot. Add the Cajun sauce as well as the sausage and collard greens and stir to combine. Divide among serving bowls and garnish with green onion.
CREAMY CAJUN CHICKEN RECIPE - HEALTHY FITNESS MEALS
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5/5 (22)Total Time 20 minsCategory Main CourseCalories 320 per serving
- Once hot add the chicken and sear for about 5 minutes per side, or until golden brown and cooked through.
- As soon as the chicken is done, set aside on a plate and cover to keep warm. Add the remaining 1/2 tablespoon of oil and garlic. Sauté until fragrant.
CREAMY CAJUN CHICKEN • SALT & LAVENDER
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4.8/5 (49)Total Time 30 minsCategory Main CourseCalories 499 per serving
- Cut the chicken in half lengthwise so you have four thinner cutlets. Sprinkle them with salt & pepper, garlic powder, and 1/2 teaspoon of the Cajun seasoning. Coat them in flour.
- Add the butter and oil to a skillet over medium-high heat. Once the pan is hot, add the chicken. Cook it for 4-5 min/side or until it's nice and golden. Take the chicken out of the pan and set it aside.
- Add the minced garlic, sun-dried tomatoes, and chicken broth to the pan. Let it bubble for about 30 seconds or so.
- Reduce the heat to medium and stir in the cream and remaining 1 tablespoon of Cajun seasoning.
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