i love anything cajun. the flavors are so strong and robust. it's my kind of food. one of my favs, is my slow-cooker cajun blackeyed-pea stew! you gotta try that one too. anyway, when i starting thinking about this recipe, i originally thought about shrimp (which would be a good addition, i might add!) but then i started leaning towards chicken. tossing in a handful of andouille sausage with it was a no brainer! if you do not like strong flavors with a side of spicy, you may want to skip right over this one. it will take your tongue on the ride of its life! 🙂
- 2 tablespoons canola oil -
- 2 raw chicken breasts - cubed
- 1/2 pound andouille sausage links - cubed
- 5 cloves garlic - minced
- 1/2 onion - chopped
- 1 1/2 tablespoons cajun seasoning -
- 1/2 bell pepper - minced fine
- 2 roma tomatoes - chopped
- 3 cups cooked rice -
- 3 scallions - chopped
- chicken stock or water - optional
- in a large skillet, heat the canola oil over high heat. once hot, add in the chicken breasts cubes. season with salt/pepper to taste and allow to sear by not tossing the chicken for a few minutes. toss the chicken and saute until cooked through.
- add in the sausage, allowing it to brown as well. add in the garlic and cajun seasoning, continuing to stir-fry. add in the onions, bell pepper and tomatoes. stir coat and cook for a few minutes until the veggies soften.
- stir in the rice and scallions and toss to coat. serve hot.
i do not like too much moisture in my rice. if you feel that the rice is too dry, stir in some chicken broth or water until it becomes the consistency you like.