Cajun Chicken Lasagna With Andouille Sausage Recipes

CAJUN CHICKEN LASAGNA

Steps:

• Cook andouille in a large skillet over medium-high heat until nicely browned. Andouille is already cooked through - we're really just cooking it to render the fat and get some good color on it. Using a slotted spoon so that the pan drippings stay in the skillet, remove andouille from skillet; set aside.
• Season chicken with 2 teaspoons Cajun seasoning then add to hot skillet with pan drippings. Saute chicken until just done, adding a little vegetable oil if necessary to prevent sticking. Remove chicken from the skillet with a slotted spoon; set aside.
• Add bell pepper, onion, celery and a dash or two Cajun seasoning to skillet. Saute vegetables until tender and fragrant. Add garlic then saute for 2 more minutes. Remove skillet from heat then stir in one jar of alfredo sauce. Taste for seasoning then add more Cajun seasoning if desired; set aside.
• Spray a 3-quart 13x9 dish with cooking spray. Arrange 3-4 lasagna noodles on bottom (whatever fits in your pan). Arrange half of andouille and half of chicken on top of noodles. Spoon half of alfredo vegetable mixture over meat. Sprinkle half of the mozzarella cheese over vegetable mixture. Repeat this step once then top with the remaining 3-4 lasagna noodles.
• Pour remaining jar of alfredo sauce over top layer of noodles. Cover bake at 350 degrees for 1 hour (tenting foil if necessary to prevent the foil from resting on the alfredo sauce). Remove from oven and rest, covered, for 15-20 minutes before serving.

CAJUN CHICKEN LASAGNA

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.

CHICKEN AND ANDOUILLE SAUSAGE GUMBO

Steps:

• Cook sausage in a Dutch oven over medium heat, stirring constantly until browned, about 5 minutes. Remove sausage to a bowl and reserve drippings in the Dutch oven.
• Cook chicken in the drippings over medium heat to brown both sides, about 2 1/2 minutes per side. Remove chicken and set aside.
• Heat oil in the Dutch oven. Add flour; cook and stir constantly over medium heat until roux is thick and the color of chocolate, 20 to 30 minutes. Be careful not to burn or you'll have to start again.
• Add celery, onion, and bell pepper; cook and stir for 6 minutes. Add garlic and cook until fragrant, about 2 minutes longer. Stir in hot broth and bring to a boil.
• Add chicken breasts, Worcestershire sauce, Creole seasoning, thyme, pepper flakes, and bay leaves. Reduce heat and simmer, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 1 hour. Remove chicken and let cool.
• Add sausage to the gumbo and simmer for 30 minutes.
• Shred cooled chicken and add to the gumbo with green onions. Simmer for another 30 minutes.
• Remove gumbo from the heat. Discard bay leaves and sprinkle gumbo with file powder. Serve over hot rice.

CAJUN CHICKEN LASAGNA

Steps:

• In a large skillet, cook chicken over medium heat until no longer pink. Add the celery, green pepper and onion; cook and stir 5 minutes longer or until tender. Stir in the tomatoes, water, tomato paste, Cajun seasoning and sugar. In a small bowl, combine cheeses. , Spread 1 cup meat sauce in a greased oval 5- or 6-qt. slow cooker. Layer with 3 noodles (breaking noodles if necessary to fit), a third of the remaining meat sauce and a third of the cheese mixture. Repeat layers twice. Cover and cook on low for 3-4 hours or until noodles are tender.

CAJUN CHICKEN LASAGNA WITH ANDOUILLE SAUSAGE

Steps:

• Heat oven to 350°F.
• Cook noodles as directed on package, omitting salt. Meanwhile, cook sausage, chicken and Cajun seasoning in large skillet 8 min. or until chicken is no longer pink, stirring occasionally. Remove meat mixture from skillet with slotted spoon; set aside. Discard all but 1 Tbsp. drippings from skillet. Add vegetables and garlic to reserved drippings; cook and stir 4 to 5 min. or until vegetables are crisp-tender. Stir in meat mixture, 2 cups pasta sauce and 2 Tbsp. Parmesan.
• Drain noodles. Spread 1/2 cup of the remaining pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of 4 noodles, 1/3 of the meat mixture and 1/2 cup mozzarella. Repeat all layers twice. Cover with remaining noodles, pasta sauce, mozzarella and Parmesan. Cover with foil sprayed with cooking spray.
• Bake 1 hour or until heated through. Let stand 15 min. before cutting to serve.

CAJUN CHICKEN & SAUSAGE LASAGNA

Steps:

• Boil lasagna noodles. Cook noodles al dente, or firm to the touch. They will rip if the noodles are too soft.
• Cut the garlic, onion, and Andouille sausage into small pieces and set aside.
• Cut chicken breast into small pieces and toss in Cajun seasonings. Cook seasoned chicken in skillet along with chopped onion and garlic. Set aside after all has cooked.
• For alfredo sauce, melt butter in sauce pan over medium heat. Add heavy cream, garlic powder, black pepper, and sugar. Stir and simmer for about 15 minutes. Add parmesan cheese and cream cheese to mixture and stir often to make sure cheeses melt properly.
• Prepare layers: Smear spaghetti sauce (a few tablespoons) on bottom of 9x13 pan then 3 lasagna noodles. Next, smear spaghetti sauce (a few tablespoons) over noodles. Sprinkle half chicken mixture and 1 cup of mozzarella cheese.
• Add a new layer of 3 lasagna noodles then smearing a few tablespoons of Alfredo sauce. Sprinkle half Andouillé sausage and mozzarella cheese. Repeat layers by alternating chicken with spaghetti sauce with Andouille sausage with Alfredo sauce with three noodles in between the layers.
• Sprinkle remaining mozzarella cheese, basil and oregano on very top of the last noodles and bake covered for one hour at 350 °F.
• Once cooked, let lasagna set for about 15 minutes otherwise it will fall apart when you cut into it.Pour extra Alfredo and spaghetti sauce on top of each piece of lasagna before serving.

CAJUN CHICKEN LASAGNA

Steps:

• Preheat oven to 325 degrees.
• Bring a large pot of lightly salted water to a boil.
• Add pasta and cook for eight to ten 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 meat and one container alfredo sauce.
• Lightly grease a nine-by-13-inch baking dish.
• Cover bottom with 4 lasagna noodles.
• Spread with half the meat mixture.
• Repeat layers, ending with a layer of noodles.
• Spread remaining alfredo sauce over top.
• Top with mozzarella cheese and sprinkle with Parmesan cheese.
• Bake one hour.
• Let stand 15 minutes before serving.