Cajun Blackened Chicken and Andouille Skillet Tips, FAQ & printable recipe

Tips for success

For the best sear, make sure the chicken thighs are dry before coating with seasoning. Pat them with paper towels to remove excess moisture.

Let the skillet heat thoroughly before adding the sausage—this ensures a good brown without sticking. When stirring the trinity, scrape the bottom of the pan to incorporate the fond into the vegetables, which adds depth to the sauce.

If you prefer a spicier dish, add a pinch of cayenne or a dash of hot sauce to the sauce along with the stock. To make cleanup easier, use a wooden spoon to deglaze the pan when adding the stock, which lifts the browned bits.

For a richer sauce, use homemade chicken stock if you have it. The dish is forgiving, so don't worry about exact times—focus on visual cues.

Variations

• Spice Level: For a milder version, use a reduced-sodium Cajun seasoning and omit any extra cayenne. For more heat, add a minced jalapeño with the trinity or a few dashes of hot sauce to the sauce.
• Protein Swap: Substitute the chicken thighs with boneless, skinless chicken breasts, adjusting the cooking time as needed. Or use 1 pound of peeled shrimp, added during the last 3 minutes of simmering until pink and cooked through.
• Vegetarian Option: Replace the chicken and sausage with 1 pound of sliced mushrooms and 1 can of drained chickpeas. Sauté the mushrooms until browned, then proceed with the trinity and roux. Use vegetable stock instead of chicken stock.
• Grain Swap: Instead of white rice, serve the skillet over cooked grits, creamy polenta, or cauliflower rice for a lighter option. The sauce works beautifully with any grain.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of stock or water to restore the sauce's consistency.

Freezer

Freeze the cooked chicken and sauce (without rice) in a freezer-safe container for up to 2 months.

Reheat

Reheat in a skillet over medium-low heat, adding a splash of chicken stock or water to loosen the sauce, until hot and bubbling.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it sits; add a splash of chicken stock or water when reheating to loosen it. Keep the rice separate to avoid it becoming soggy. Reheat gently on the stovetop or in the microwave until hot.

You can prep the ingredients up to a day ahead: slice the sausage, coat the chicken with seasoning, and dice the trinity. Store them separately in the refrigerator. The dish itself is best cooked fresh, but you can make the sauce a day ahead and reheat it gently, then add the cooked chicken and sausage when serving.

Serving ideas

Serve this Cajun skillet over fluffy white rice to soak up the rich sauce. Jambalaya-style, you could also spoon it into warm tortillas or over creamy grits for a Southern twist.

Garnish with sliced scallions for a fresh, oniony bite that cuts through the richness. A side of crusty bread is perfect for mopping up every last drop of the smoky gravy.

For a complete meal, add a simple green salad or steamed okra on the side. The dish is hearty enough to stand alone, but the coolness of a simple slaw or pickled vegetables can balance the heat.

If you like, offer hot sauce at the table for those who want extra spice. This skillet is best enjoyed hot, straight from the pan, with friends and family gathered around.

Frequently asked questions

Recipe card

Cajun Blackened Chicken and Andouille Skillet

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

• 8 oz smoked Andouille sausage, sliced
• 4 boneless chicken thighs
• 2 tbsp Cajun seasoning
• 1 medium onion, diced
• 2 stalks celery, diced
• 1 medium green bell pepper, diced
• 2 tbsp dark roux
• 1 cup chicken stock
• 2 cups cooked white rice, for serving
• 2 tbsp sliced scallions, for serving

Instructions

1. Slice the smoked Andouille sausage into 1/4-inch rounds. Coat the chicken thighs evenly with the Cajun seasoning, rubbing it into both sides. Dice the onion, celery, and green bell pepper into small, uniform pieces; set the trinity aside.
2. Place a large cast iron skillet over medium-high heat and let it get hot, about 2 minutes. Add the sliced Andouille sausage in a single layer. Sear without moving for 2 minutes until browned on the bottom, then flip and cook 1 minute more. Transfer the sausage to a plate, leaving the drippings in the skillet.
3. Add the seasoned chicken thighs to the hot skillet, skin-side down if applicable. Cook undisturbed for 4-5 minutes until deeply browned and blackened in spots. Flip and cook another 4-5 minutes until the chicken reaches 165°F (74°C) in the thickest part. Transfer to the plate with the sausage.
4. Reduce the heat to medium. Add the diced onion, celery, and green bell pepper to the same skillet. Cook, stirring occasionally, for 4-5 minutes until the vegetables soften and begin to brown, scraping up any browned bits from the bottom of the pan.
5. Sprinkle the dark roux over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly, until the roux is well incorporated and the mixture smells nutty and toasted.
6. Pour in the chicken stock and stir to combine, scraping up any browned bits. Bring the mixture to a simmer. Return the browned chicken and sausage to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
7. After simmering, check that the chicken is fully cooked by inserting an instant-read thermometer into the thickest part; it should register 165°F (74°C). If not, continue simmering for another 2-3 minutes.
8. Spoon the smoky chicken and sausage mixture over cooked white rice. Garnish with sliced scallions and serve hot.

Contains: gluten, milk, celery

Estimated nutrition per serving

Calories

550

Protein

32 g

Carbohydrates

38 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.