Cajun Chicken Sausage Bake Recipes

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CAJUN CHICKEN AND SAUSAGE GUMBO



Cajun Chicken and Sausage Gumbo image

This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad.

Provided by Jodi Hanlon

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 3h15m

Yield 10

Number Of Ingredients 12

1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
1 pound andouille or smoked sausage, sliced 1/4 inch thick
4 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
6 cups chicken broth
1 bay leaf
1 rotisserie chicken, boned and shredded

Steps:

  • Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
  • Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 14.5 g, Cholesterol 56.3 mg, Fat 39.5 g, Fiber 1.1 g, Protein 16.1 g, SaturatedFat 9 g, Sodium 1182.6 mg, Sugar 2.1 g

CAJUN CHICKEN, SAUSAGE, AND RICE



Cajun Chicken, Sausage, and Rice image

A creamy, spicy, comforting, cajun casserole with turkey smoked sausage, chicken breast, and rice.

Provided by Star @ the skinny-ish dish

Categories     Main Course

Number Of Ingredients 13

1 tsp avocado or olive oil
1 medium diced yellow onion
1 medium diced green bell pepper
4-5 cloves minced garlic
1 pound raw boneless skinless chicken breast cut into small pieces
14 oz Turkey Smoked Sausage, sliced into rounds ((I use the brands Jennie O or Hillshire Farm))
14.5 oz can fire roasted diced tomatoes
10.5 oz can 98% fat free cream of chicken soup
1 cup uncooked long grain white rice (*see notes*)
1¼ cup water
1 tbsp cajun seasoning ((a little more if you love spice, a little less if you're not a fan of spice))
1 tsp celery salt ((celery seed will not work as a replacement))
cooking spray

Steps:

  • Preheat oven to 375 degrees. In a hot skillet add oil. Then add green peppers, onions, and garlic. Sauté until softened. In a 9x13 or 3 quart casserole dish generously spray with cooking spray and then add cooked peppers, onions, and garlic, turkey sausage rounds, raw chicken breast, rice, cream of chicken soup, diced tomatoes, cajun seasoning, celery salt, and water. Mix together well. Cover casserole dish tightly with aluminum foil and place into preheated oven for one hour or until rice is cooked. Lightly fluff with a fork. Serve! Leftovers are just as good if not better!

CAJUN SHRIMP BAKE RECIPE BY TASTY



Cajun Shrimp Bake Recipe by Tasty image

Here's what you need: andouille sausages, shrimp, red potatoes, corn, oil, butter, garlic, garlic powder, paprika, dried oregano, onion powder, dried thyme, red pepper flakes, cayenne pepper, salt, pepper, fresh parsley, lemon wedge

Provided by Hitomi Aihara

Categories     Dinner

Yield 4 servings

Number Of Ingredients 18

4 andouille sausages, chopped
1 lb shrimp, peeled and deveined
4 red potatoes, quartered
2 pieces corn, quartered
2 tablespoons oil, divided
1 tablespoon butter, cubed
4 cloves garlic, minced
2 teaspoons garlic powder
2 ½ teaspoons paprika
1 ¼ teaspoons dried oregano
1 teaspoon onion powder
1 ¼ teaspoons dried thyme
½ teaspoon red pepper flakes
1 teaspoon cayenne pepper
2 teaspoons salt
1 teaspoon pepper
fresh parsley, chopped
lemon wedge, to garnish

Steps:

  • Preheat oven to 375°F (190°C).
  • In a small bowl, combine the Cajun spice mix ingredients and stir to combine.
  • In a baking dish, combine potatoes, corn, 2 garlic cloves, 1 tablespoon of oil, and ½ tablespoon of the cajun spice mix.
  • Mix until the vegetables are coated evenly with the spice mix. Place butter on top.
  • Bake for 25 minutes.
  • In a medium bowl, combine the sausage, shrimp, garlic, oil, and ½ tablespoon of the spice mix. Save the remaining spice mix for future recipes.
  • Mix well.
  • Add the sausage and shrimp into the same baking dish as the corn and potatoes.
  • Bake for another 15 minutes.
  • Top with fresh parsley. Serve with lemon wedges and beer!
  • Enjoy!

Nutrition Facts : Calories 753 calories, Carbohydrate 49 grams, Fat 43 grams, Fiber 5 grams, Protein 43 grams, Sugar 4 grams

ONE-POT CAJUN CHICKEN AND SAUSAGE ALFREDO PASTA



One-Pot Cajun Chicken and Sausage Alfredo Pasta image

It is so simple to make and absolutely packed with flavor. Tender chunks of chicken with smoky pieces of sausage in a rich and delicious homemade Cajun-flavored Alfredo sauce.

Provided by Christine

Categories     Main Dish Recipes     Pasta     Chicken

Time 50m

Yield 6

Number Of Ingredients 12

1 pound chicken, cut into bite-sized pieces
½ teaspoon kosher salt
freshly ground black pepper to taste
4 tablespoons extra-virgin olive oil
14 ounces smoked sausage, sliced on the diagonal
4 cloves garlic, minced
2 cups low-sodium chicken broth
1 ¼ cups heavy cream
2 cups dried penne pasta
1 ½ tablespoons Cajun seasoning, plus more to taste
½ cup freshly shredded Parmesan cheese
1 tablespoon minced Italian flat-leaf parsley

Steps:

  • Season chicken with salt and pepper. Heat olive oil in a large, covered cooking pot over medium-high heat. Brown chicken in the hot oil, 5 to 7 minutes.
  • Add sausage to the pot and continue to cook until lightly browned, about 5 minutes more. Stir in garlic and cook for about 2 minutes. Add chicken broth, heavy cream, pasta, and Cajun seasoning. Stir together and bring to a simmer over medium-high heat, about 5 minutes.
  • Reduce heat to low, cover the pot, and cook until pasta is tender, 15 to 20 minutes.
  • Remove the pot from heat and stir in Parmesan cheese. Stir in chopped parsley and sprinkle with additional Cajun seasoning if desired.

Nutrition Facts : Calories 723.1 calories, Carbohydrate 22.4 g, Cholesterol 163.2 mg, Fat 52.9 g, Fiber 1.1 g, Protein 38.6 g, SaturatedFat 22.1 g, Sodium 1706.5 mg, Sugar 2.6 g

CAJUN SHRIMP AND SAUSAGE CASSEROLE



Cajun Shrimp and Sausage Casserole image

This creamy Cajun-inspired casserole gets its irresistible flavor from smoky Andouille sausage, shrimp and fresh okra.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 12

6 oz andouille sausage, chopped
2 lb uncooked large shrimp, thawed if frozen, peeled and deveined
2 tablespoons olive oil
1 bag (10 oz) frozen diced celery, onion, and red and green bell peppers, thawed
3 teaspoons finely chopped garlic
2 cups sliced fresh okra
1 can (10 3/4 oz) condensed cream of shrimp soup
1/2 cup dry white wine
1/2 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon ground red pepper (cayenne)
3 cups cooked long-grain rice
Chopped fresh parsley, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In nonstick 4-quart Dutch oven, cook sausage over medium-high heat 6 minutes, stirring frequently, until browned. Add shrimp; cook 3 minutes, stirring frequently, until shrimp are pink. Remove sausage and shrimp to bowl; set aside.
  • In Dutch oven, heat oil over medium heat. Add thawed vegetables, garlic and okra; cook 3 to 5 minutes, stirring constantly, until okra begins to soften. Reduce heat to low. Stir in soup, wine, black pepper, red pepper and rice. Stir in sausage mixture. Spoon into baking dish.
  • Bake uncovered 15 to 20 minutes or until bubbly and lightly browned. Garnish with parsley.

Nutrition Facts : Calories 470, Carbohydrate 64 g, Fat 1, Fiber 2 g, Protein 26 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 610 mg

CAJUN CHICKEN SAUSAGE BAKE



Cajun Chicken Sausage Bake image

Yield 4

Number Of Ingredients 10

1 sweet potato (diced)
1/2 cup baby carrots (diced)
1 Tablespoon olive oil
4 chicken sausages
1 cup fresh sliced mushrooms
1/3 red onion (cut into pieces)
1/4 teaspoon cajun seasoning
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1/4 teaspoon onion salt

Steps:

  • Preheat oven to 350 degrees.
  • On a baking sheet, combine the sweet potato pieces, baby carrots, and olive oil.
  • Bake for 30 minutes, or until the sweet potato is soft.
  • In a skillet or pan, add your chicken sausage, fresh sliced mushrooms and red onion.
  • In a small bowl, combine your cajun seasoning, black pepper, garlic salt and onion salt and sprinkle over the ingredients cooking in the pan.
  • Once all the veggies have softened and your chicken sausage is golden, add your sweet potatoes, and carrots. Cook until well combined.
  • Serve warm and enjoy.

Nutrition Facts : Servingsize 1 serving, Calories 821 kcal, Fat 60 g, SaturatedFat 22 g, Cholesterol 115 mg, Sodium 2833 mg, Carbohydrate 41 g, Sugar 12 g, Protein 29 mg

CAJUN CHICKEN AND SAUSAGE SAUTE



Cajun Chicken and Sausage Saute image

A take off of jambalaya. Serve this over rice, and to be sure this recipe is done in 30 min. start cooking the rice before beginning the recipe. Just keep the rice covered until ready to serve. From Cooking Pleasure magazine.

Provided by SkinnyMinnie

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon vegetable oil
1 cup onion, chopped
2 garlic cloves, chopped
1 cup green bell pepper, chopped
1/2 lb andouille sausage, cut into 1/2-inch slices (smoked sausage can be used)
1/2 lb boneless skinless chicken breast half, cut into 1-inch pieces
2 (14 1/2 ounce) cans diced tomatoes, undrained
2 -3 teaspoons cajun seasoning
1/2 teaspoon celery salt

Steps:

  • Heat oil in large skillet over medium high heat until hot.
  • Add onion, garlic, bell pepper and sausage; and cook for 4-5 min or until the onion and bell pepper begin to soften, stirring occasionally.
  • Add the chicken and saute for 3-4 min or until the outside of the chicken is no longer pink.
  • Stir in the tomatoes, Cajun seasoning and salt.
  • Reduce the heat to low.
  • Cover and simmer for 10 min or until the chicken is no longer pink in the center.

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