Hot & Smoky Cajun Chicken & Andouille Rice Bake
Danielle Schwab
6
30 minutes
1 hours
A bold, deeply flavored one-dish dinner inspired by New Orleans — chicken breasts, andouille sausage, kidney beans, and rice all baked together with smoky Cajun seasoning, bell pepper, celery, and tomato.
Ingredients
- 12 oz andouille sausage, sliced into rounds
- 1 cup long grain white rice, uncooked
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 2 celery stalks, thinly sliced
1 Tbsp Hot & Smoky Cajun seasoning, plus 1 tsp for the chicken
- 1 can diced tomatoes (14 oz)
- 1 can kidney beans, drained and rinsed
- 2 boneless skinless chicken breasts
- 2.5 cups chicken broth
1 tsp garlic powder
½ tsp kosher salt
2 Tbsp fresh parsley, chopped
Directions
Preheat oven to 375°F.
Heat a dry skillet over medium-high heat. Add andouille sausage and cook until browned and slightly crispy on the edges. No oil needed — the sausage renders its own fat.
Take off the burner and add the rice, kidney beans, red bell pepper, celery stalks, yellow onion, diced, garlic powder and diced tomatoes. Then sprinkle 1 Tbsp of Hot & Smoky Cajun seasoning and pour the chicken broth over the top. Stir to combine.
Pat 2 boneless skinless chicken breasts dry and season all over with the remaining 1 tsp of Hot & Smoky Cajun seasoning, salt, and black pepper. Nestle the chicken breasts on top of the rice mixture.
Cover the dish tightly with foil and bake for 40 minutes until the rice is nearly cooked through and most of the liquid is absorbed.
Remove the chicken breasts and shred with two forks. Stir the shredded chicken back into the rice mixture.
Return to the oven uncovered for 12 minutes until everything is cooked through and slightly golden on top.
Let rest 5 minutes then scatter parsley, over the top and serve straight from the dish with hot sauce, for serving on the side.