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Easy One-Pot Cajun Chicken and Sausage Recipe Perfect for Quick Dinners

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A quick and flavorful one-pot Cajun chicken and sausage dish that combines smoky sausage, tender chicken, and bold spices for a comforting and easy weeknight meal.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 12 ounces andouille sausage, sliced
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 cups chicken broth (preferably low sodium)
  • 1 can (14.5 ounces) diced tomatoes, drained slightly
  • 1 cup uncooked long-grain rice, rinsed
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • A handful fresh parsley, chopped (for garnish)

Instructions

  1. Dice the onions and bell peppers, mince the garlic, and slice the sausage. Cut the chicken thighs into roughly 1-inch pieces. Rinse the rice under cold water until the water runs clear (about 3 minutes).
  2. Place a large pot or Dutch oven over medium-high heat and add 2 tablespoons of olive oil. Warm until shimmering but not smoking, about 2 minutes.
  3. Add the sliced andouille sausage to the pot and cook for 4-5 minutes until browned and fragrant. Remove with a slotted spoon and set aside, leaving the flavorful oil behind.
  4. Season the chicken pieces lightly with salt and pepper, then add them to the pot. Brown on all sides, about 5-7 minutes, stirring occasionally until golden but not fully cooked.
  5. Add the diced onion and bell peppers to the pot with the chicken. Sauté for another 4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until aromatic.
  6. Sprinkle the Cajun seasoning and smoked paprika over all ingredients. Stir well to coat evenly.
  7. Pour in the rinsed rice, diced tomatoes, and chicken broth. Stir to combine, scraping any browned bits off the bottom. Return the browned sausage to the pot.
  8. Bring the mixture to a gentle boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 20-25 minutes. Check near 20 minutes to see if rice is tender and liquid absorbed.
  9. Remove from heat and let rest covered for 5 minutes to allow flavors to meld and rice to fluff.
  10. Fluff the rice with a fork, sprinkle chopped fresh parsley on top, and season with extra salt or pepper if needed. Serve hot.

Notes

Brown the sausage and chicken separately to lock in flavor and texture. Rinse rice to avoid gummy texture. Keep heat low during simmer to prevent burning. Avoid lifting lid too often to retain steam. Fresh parsley adds brightness; optional lemon squeeze balances richness. Substitute chicken breasts with caution to avoid drying out. Swap rice for cauliflower rice for low-carb version, adding it at the end to warm through.

Nutrition

Keywords: Cajun chicken, one-pot meal, sausage recipe, quick dinner, easy Cajun recipe, weeknight dinner, spicy chicken, andouille sausage

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