cajun recipe

This quick and easy 30 Minute Chicken & Sausage Gumbo Recipe for Princess Tiana is sure to please your whole family. An easy one pot meal designed to help your kids explore the flavors of New Orleans and "Eat Like A Princess!"

30 Minute Chicken and Sausage Gumbo 

oz precooked andouille sausage

flour

tbsp butter

TBSP oil

green pepper, chopped

celery stalks, chopped

garlic cloves,

salt/pepper to taste (about 1/2 tsp each)

onion,

tbsp creole spice

diced tom

broth

rotisserie chicken

brown rice

TBSP fresh chopped parsley

Heat a large skillet over medium heat.

Place the 2 TBSP of oil into the pan...

Place the 2 TBSP of oil into the pan and allow to warm.

Add the sliced sausages to the pan, and...

Add the sliced sausages to the pan, and cook the sausage until browned, stirring occasionally, about 4 minutes, and then remove to a plate. Keep warm.

Add the butter to the skillet and allow to...

Add the butter to the skillet and allow to melt.

Add the onions, celery, and green pepper to...

Add the onions, celery, and green pepper to the skillet and cook, stirring occasionally, for 10 minutes.

Add in the minced garlic and allow it...

Add in the minced garlic and allow it to cook until fragrant, about 30 seconds.

Stir in the flour.

Add in the can of tomatoes, the cajun...

Add in the can of tomatoes, the cajun seasoning, and mix well to combine.

Slowly add in the chicken broth, about a...

Slowly add in the chicken broth, about a 1/4 cup at a time, stirring to combine well before each new addition.

Allow to simmer for 5 minutes, stirring occasionally.

Add in the shredded rotisserie chicken,the sliced sausage,...

Add in the shredded rotisserie chicken,the sliced sausage, stirring to mix well, and allow to warm through, about 5 minutes.

Top with fresh chopped parley and rice and...

Top with fresh chopped parley and rice and enjoy!

Hailing from Louisiana, this chicken and sausage jambalaya is a classic Creole rice dish that features a fragrant medley of spices, vegetables, and smoky andouille sausage and tender chicken.

Chicken and Sausage Jambalaya

cooking oil

sausage

chicken

onion (diced)

green bell pepper (seeds removed, diced)

red bell pepper (seeds removed, diced)

celery (chopped)

garlic (minced)

tomatoes

smoked paprika

salt

cumin

oregano

basil

thyme

pepper

cayenne pepper

rice

chicken broth

shrimp

Heat oil over medium heat in a large dutch oven. Add the sliced sausage and chicken meat to the dutch oven and fry until lightly seared, about 5 minutes.

Add the onion, bell peppers, and celery and cook until the onion is soft. Add the garlic and cook for 1 minute.

Add the tomatoes, paprika, salt, cumin, oregano, basil, thyme, pepper, and cayenne pepper. Stir well.

Stir in the white rice and chicken broth. Bring the mixture to a boil then reduce the heat to medium-low, cover, and allow to simmer until the rice is just cooked (about 20 minutes), stirring every few minutes.

Stir in the shrimp (if using), cover again, and allow to simmer for another 5 minutes, or until the shrimp are cooked through.

This is a GREAT recipe ! Easy to make and amazing flavor. . Q: can  you freeze this?

Loved every bite of this and loved making it with chicken instead of my usual ham.

There is so much flavor in this dish, my whole family was so impressed. Great recipe!!

Jambalaya is my go-to order at our favorite take-out restaurant and I have to say this recipe is even better. Worth every step and now we can make this every time the craving strikes.

This recipe was so easy to follow and the chicken turned out super flavorful and perfectly cooked. I loved the sausage addition as well.

One-Pot Gumbo: A Flavorful Feast for the Whole Family

lb Andouille sausage, sliced

chicken thighs, cut into bite-sized pieces

lb large shrimp, peeled and deveined

vegetable oil

all-purpose flour

green bell pepper, diced

celery stalk, diced

garlic,

(14.5 oz) diced tomatoes

okra, sliced

bay leaves

Cajun seasoning

tsp smoked paprika

Salt and pepper,

white rice,

Fresh parsley, chopped,

Green onions, sliced,

In a large, deep skillet or Dutch oven, heat the vegetable oil over medium heat. Once hot, add the flour and whisk continuously to make a roux. Cook until the roux is a deep brown color, about 10-15 minutes.

Add the diced onion, bell pepper, and celery to the roux. Cook until the vegetables are soft, about 5-7 minutes.

Stir in the garlic, andouille sausage, and chicken thighs. Cook until the sausage is browned and the chicken is no longer pink, about 8-10 minutes.

Pour in the diced tomatoes with their juices, and add the bay leaves, Cajun seasoning, thyme, smoked paprika, salt, and pepper. Stir well to combine.

Gradually add the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes, stirring occasionally.

Add the shrimp and okra to the pot. Cook until the shrimp are pink and opaque, about 5-7 minutes.

Remove the bay leaves and ladle the gumbo over cooked white rice. Garnish with chopped parsley and sliced green onions. Serve hot and enjoy!

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Top 3 cajun recipe recipes from across the web

The most viewed cajun recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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30 Minute Chicken and Sausage Gumbo...

Chicken and Sausage Jambalaya

One-Pot Gumbo: A Flavorful Feast fo...

The most viewed cajun recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine