NOLA-Style Chicken and Andouille Sausage Skillet
Experience the vibrant flavors of New Orleans with this easy-to-make Chicken and Andouille Sausage Skillet. This dish combines tender, seasoned chicken and smoky andouille sausage with sweet peppers and onions, all simmered in a rich tomato sauce. Perfect for busy weeknights, it's a hearty meal that stays light and is packed with flavor. Adjust the heat level to your liking by varying the amount of Cajun spice, and consider using low-fat chicken andouille sausage to keep points to a minimum. Enjoy it served over a bed of rice for a delightful and satisfying dinner.
4
Servings
100
Calories
9
Ingredients
Ingredients
Cooking Spray
as needed (for greasing the pan)
Boneless Skinless Chicken Breasts
1 lb (cut into 1 inch cubes)
Cajun Spices
1/4-1/2 teaspoon (to taste)
Garlic Powder
1/4 teaspoon (for seasoning)
Andouille Sausage
1/4 lb (thinly sliced)
Red Pepper
1 (cut into 1/4 inch slices)
Onion
1 (cut into 1/4 inch slices)
Diced Tomatoes
1 (14 1/2 ounce) can (drained or undrained as preferred)
Tomato Paste or Ketchup
1 tablespoon (for added flavor)
Instructions
1
1. Begin by cutting the chicken into 1-inch cubes and season them evenly with garlic powder and Cajun spice. Adjust the spice according to your taste preference.
2
2. Heat a non-stick skillet over medium-high heat and lightly coat it with cooking spray. Once the pan is hot, add the seasoned chicken and let it sear for about 1 minute.
3
3. Next, add the sliced andouille sausage to the skillet. Continue cooking the mixture for 3 to 4 minutes, or until the chicken is cooked through and opaque.
4
4. Carefully remove the cooked chicken and sausage from the skillet, and cover them to keep warm. Wipe the skillet with a paper towel to remove any excess oil.
5
5. In the same skillet, add the sliced onions and bell peppers. Sauté for approximately 4 to 5 minutes until they are softened and slightly caramelized.
6
6. Stir in the canned diced tomatoes, along with the tomato paste (or ketchup) until well combined.
7
7. Return the cooked chicken and sausage to the skillet, mixing everything together. Allow the mixture to simmer for 6 to 8 minutes, letting the flavors meld together.
8
8. Serve the chicken and sausage mixture hot, ideally over a bed of rice for added texture and flavor.
Nutrition Information
3g
Fat
8g
Carbs
9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is NOLA-Style Chicken and Andouille Sausage Skillet?
It is a vibrant New Orleans-inspired dish that combines seasoned chicken and smoky andouille sausage with peppers and onions in a rich tomato sauce.
How many servings does this recipe make?
This recipe makes 4 servings.
What are the primary ingredients needed?
The main ingredients include chicken breasts, andouille sausage, Cajun spices, garlic powder, red pepper, onion, diced tomatoes, and tomato paste or ketchup.
How long should the mixture simmer?
Allow the mixture to simmer for 6 to 8 minutes so the flavors can meld together.
What is the best way to serve this dish?
It is best served hot over a bed of rice for added texture and flavor.
How much chicken is required for this recipe?
You will need 1 lb of boneless skinless chicken breasts.
What type of sausage is used?
The recipe calls for 1/4 lb of thinly sliced andouille sausage.
Can I adjust the spiciness of the dish?
Yes, you can adjust the heat by varying the amount of Cajun spice between 1/4 and 1/2 teaspoon according to your preference.
Which vegetables are included in the skillet?
The recipe includes one onion and one red pepper, both cut into 1/4 inch slices.
Is this a healthy recipe?
Yes, it is described as a healthy, light, and hearty meal that is low in points and calories.
How many calories are in each serving?
There are 100 calories per serving.
What is the protein content per serving?
Each serving contains 9g of protein.
How should the chicken be prepared before cooking?
The chicken should be cut into 1-inch cubes and seasoned with garlic powder and Cajun spice.
What seasonings are used for the chicken?
The chicken is seasoned with 1/4 teaspoon of garlic powder and 1/4 to 1/2 teaspoon of Cajun spices.
Do I need to drain the diced tomatoes?
The 14.5 ounce can of diced tomatoes can be used drained or undrained based on your personal preference.
Can I substitute the tomato paste?
Yes, the recipe allows for the use of 1 tablespoon of ketchup as an alternative to tomato paste.
How long should the onions and peppers be sautéed?
Saut e them for approximately 4 to 5 minutes until they are softened and slightly caramelized.
What equipment is needed to cook this?
You will need a non-stick skillet and cooking spray.
How much fat is in one serving?
There are 3g of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 8g of carbohydrates.
Is this a quick meal to prepare?
Yes, it is a quick meal perfect for busy weeknights.
How can I keep the points to a minimum?
Consider using low-fat chicken andouille sausage to keep the points low.
How do I prepare the skillet for the chicken?
Heat the non-stick skillet over medium-high heat and lightly coat it with cooking spray.
When should the andouille sausage be added?
Add the sliced sausage to the skillet after the seasoned chicken has seared for about 1 minute.
Why should I wipe the skillet with a paper towel?
Wiping the skillet helps remove any excess oil after cooking the meat and before sautéing the vegetables.
How should the red pepper be sliced?
The red pepper should be cut into 1/4 inch slices.
How do I know the chicken is fully cooked?
The chicken is done when it is opaque and cooked through, which takes about 3 to 4 minutes after adding the sausage.
Does the recipe use garlic?
Yes, it uses 1/4 teaspoon of garlic powder for seasoning the chicken.
What style of cuisine is this?
This is a Southern/New Orleans (NOLA) style skillet dish.
Is this a one-pan meal?
Yes, the entire dish is prepared and finished in a single skillet.