Cajun Skillet
Alright, friends, gather ’round. Today we’re diving spoon-first into a beloved Cajun Skillet recipe that brings the heat — and not just for dinner, but straight into the heart. It’s sassy, it’s savory, and darn do you need it in your culinary repertoire. Imagine a one-pan wonder that’s got the whole house drooling before you even serve it up. I’m talking about an edible love letter to Cajun cuisine, packed with spice and borderline obsession-worthy. So, why should you try it? Oh darling, because it’s simple, mouth-watering bliss…and once you try it, you might just crave it twice a week.
You know it’s a keeper when it earns its place in the “Family Faves” club. My husband, who thinks cereal is a gourmet meal, now insists we crank up the Cajun Skillet magic at least thrice a month. Even my kiddo, who’d usually opt for a candy bar over a legitimate meal, lights up like the Fourth of July when this hits the table. It’s become something of a Sunday ritual at our place, often paired with laughter, wine, and the occasional creaky chair. This dish has woven itself into the fabric of our cozy dinners – and nothing quite says “home” like the smell of sizzling spices in the air.
MORE OF OUR FAVORITE…
Why You’ll Love This Cajun Skillet
1. It’s a one-pan wonder. Less dishes = more time for happy dancing.
2. Flavor explosion: Yup, your taste buds are going on vacation.
3. Adaptable. Got leftover veggies? Throw ’em in. It’ll still rock.
4. Makes a killer leftover situation. Like, cold-bite-while-standing-in-front-of-the-fridge kind of good.
How to Make It
Alright, let’s do this. Start heating some oil in a decent-sized skillet – not the one that’s hanging by a thread, okay? Pop in your chicken pieces and let ’em sizzle. You want them browning, not chilling, mmkay? Stir it around a bit. Throw in your holy trinity of Cajun cooking: bell peppers, onions, and celery. Let’s be honest, if you’ve got green peppers and forgot the others, just roll with it. It’ll still be awesome. Now’s the time for spice — cajun seasoning, some garlic…break out the salt bae if you’re so inclined. Stir like you’re in a Cajun dancing contest. Once everything plays nice together and smells heavenly, you’re done. Serve it up and bask in the glory of your culinary creation.
Ingredient Notes
– Chicken: If it’s rubbery, you probably overcooked it. Less is more here.
– Cajun Seasoning: Make sure it’s not the wimpy kind. Spice it up, or what’s the point?
– Bell Peppers: I once only had one sad little pepper and it worked. Improvise!
Recipe Steps:
1. Heat oil in a skillet, add chicken.
2. Cook chicken until browned.
3. Add bell peppers, onions, celery and stir.
4. Sprinkle Cajun seasoning and garlic over mix.
5. Continue cooking until veggies are tender.
6. Serve hot and enjoy the spicy goodness.
What to Serve It With
Whip up some fluffy rice, or go rogue with quinoa. Heck, sop it with crusty bread if you’re feeling fancy. It’s a team player, so get creative.
Tips & Mistakes
– Overcrowding is the enemy. Let your pan breathe a little.
– Watch your salt! Cajun stuff can swing salty—taste and tweak as needed.
– Don’t skip the onions, they’re a glorious necessity.
Storage Tips
If you manage to have any leftovers, keep ’em snug in an airtight container in the fridge. This Cajun beauty stays good for about 3 days. Cold? Totally edible. Weird, but might leave you addicted… there’s no judgment here.
Variations and Substitutions
Honestly, it depends on what you’ve got leaning against the fridge door. Turkey works in a pinch. Swap out fresh tomatoes for canned if you’re feeling lazy. Forgot the cayenne? A splash of hot sauce when serving just might save your day. Make it yours—mistakes often become masterpieces in disguise.
Frequently Asked Questions
Remember it later
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Cajun Skillet
Ingredients
Main Ingredients
- 1 lb Andouille Sausage
- 1.5 cups Bell Peppers (mixed colors, sliced)
- 1 cup Onion (chopped)
- 2 cloves Garlic (minced)
- 1 tbsp Cajun Seasoning store-bought or homemade
- 2 tbsp Olive Oil
- 1 cup Diced Tomatoes (canned) with juice
- 1 cup Cooked White Rice
Instructions
Preparation Steps
- Heat olive oil in a large skillet over medium heat. Add sliced andouille sausage and cook until browned, about 5 minutes.
- Add chopped onions, bell peppers, and garlic to the skillet. Sauté until vegetables are tender, approximately 7 minutes.
- Stir in the Cajun seasoning and cook for another 1 minute to release the flavors.
- Add diced tomatoes with their juice, bring the mixture to a simmer, and cook for 10 minutes to meld flavors.
- Fold in the cooked white rice, stirring to combine all ingredients well. Cook for an additional 2 minutes until heated through.
- Remove from heat, let rest for 2 minutes, then serve hot.
Notes
Featured Comments
“New favorite here — absolutely loved. creamy was spot on.”
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
“This perfectly seasoned recipe was turned out amazing — the crunchy really stands out. Thanks!”
“Made this last night and it was will make again. Loved how the warming came together.”
“Made this last night and it was turned out amazing. Loved how the light came together.”
“This crunchy recipe was will make again — the crowd-pleaser really stands out. Thanks!”
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
