A flavorful and comforting one-pot Cajun dish with chicken, sausage, and vibrant vegetables.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound Andouille sausage, sliced ¼-inch thick
- 1 pound shrimp, peeled and deveined (optional)
- 1 tablespoon olive oil
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 4 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- Salt to taste
- 4 cups chicken broth
- 1 cup water
- 1 pound pasta (penne, rotini, or farfalle)
Instructions
- 1. Prepare the ingredients: Chop vegetables, mince garlic, cut chicken and sausage, peel and devein shrimp (if using), and measure spices.
- 2. Build the flavor base: Heat olive oil in a large pot over medium-high heat. Brown chicken and sausage (5-7 minutes). Add bell peppers, onion, and celery; cook until softened (5 minutes). Stir in garlic (1 minute).
- 3. Add pasta and liquid: Pour in diced tomatoes, chicken broth, water, and spices. Mix well. Add pasta, stir, and bring to a boil.
- 4. Simmer and finish: Reduce heat to low, cover, and simmer until pasta is cooked (15-20 minutes). Add shrimp (if using) during the last 5 minutes. Adjust seasoning with salt. If too thick, add more broth. Remove from heat and let rest.