Best 4 Cajun Kebabs With Chicken And Andouille Recipes

Are you ready to embark on a tantalizing culinary journey, where the flavors of Cajun cuisine dance harmoniously in your mouth? Let's embark on a delectable adventure, creating mouthwatering cajun kebabs that blend the succulent flavors of chicken, the spicy kick of andouille sausage, and an aromatic blend of spices. Savor the perfect balance of smokiness, heat, and savory goodness as you grill these skewers to perfection. Get ready to ignite your taste buds with this exciting recipe, where every bite is a celebration of Cajun culture and culinary artistry.

Let's cook with our recipes!

CAJUN KEBABS WITH CHICKEN AND ANDOUILLE

Cajun Kebabs with Chicken and Andouille image

In about half an hour, sit down to a high-style, low-country, crowd-pleasing dinner of chicken and sausage worthy of the bayou's best restaurant.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 35m

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil, plus more for grates
2 tablespoons finely chopped red onion, plus 1 small red onion, cut into 2-inch pieces, layers separated
1 celery stalk, thinly sliced
1 red bell pepper (ribs and seeds removed), cut into 1/4-inch pieces
Coarse salt and ground pepper
2 cans (15 ounces each) black-eyed peas, rinsed and drained
1 tablespoon red-wine vinegar
1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
1 teaspoon dried oregano
12 ounces precooked andouille or kielbasa sausage (about 2 links), cut into 16 pieces

Steps:

Soak eight 6-inch-long wooden skewers in water for 15 minutes. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium. Add chopped onion, celery, and bell pepper; season with salt and pepper. Cook until soft, 5 to 6 minutes. Remove from heat; stir in black-eyed peas, vinegar, and remaining oil.
Heat grill to medium; lightly oil grates. Season chicken with oregano, salt, and pepper. Alternately thread chicken, onion, and sausage onto skewers.
Grill, turning occasionally, until chicken is cooked through, 15 to 20 minutes. Serve skewers with black-eyed pea salad.

WEEKNIGHT CHICKEN AND ANDOUILLE JAMBALAYA

Weeknight Chicken and Andouille Jambalaya image

Jambalaya traditionally contains sausage of some sort, often a smoked sausage such as andouille, along with some other meat or seafood, frequently pork, chicken, crawfish, or shrimp. Andouille is a coarse-grained smoked sausage made using smoked pork shoulder, garlic, pepper, onions, wine, and seasonings. The vegetable base is a combination of onion, celery, and green bell pepper known as the "holy trinity." I find that green bell peppers can be difficult to digest, so I use poblano peppers instead. They are far more flavorful and complex and less likely to cause digestive distress. For generations, some of the most flavorful rice Americans have eaten has been jasmine rice imported to the United States from Asia. Twelve years ago, the Louisiana State University AgCenter started a project to increase rice production in Louisiana, and the state is now the third largest rice-producing state in the United States.

Provided by Virginia Willis

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

2 tablespoons pure olive oil
12 ounces andouille sausage, sliced into rounds
6 bone-in, skinless chicken thighs (2 pounds)
1 tablespoon Homemade Creole Seasoning (recipe follows)
1 sweet onion, chopped
2 celery stalks, chopped
1 poblano pepper, seeded and chopped
1 garlic clove, very finely chopped
1 1/2 cups long-grain rice, such as jasmine or basmati
1/2 cup tomato puree
2 1/2 cups homemade chicken stock or reduced-sodium low-fat chicken broth
Coarse kosher salt and freshly ground black pepper
2 tablespoons freshly ground white pepper
2 tablespoons cayenne pepper, or to taste
1 tablespoon dried thyme
1 tablespoon coarse kosher salt
2 teaspoons paprika
2 teaspoons freshly ground black pepper
1 teaspoon dried sage
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Steps:

Heat the oven to 350 degrees F.
Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Add the sausage and cook until the meat starts to brown and the fat renders, 3 minutes. Transfer the sausage to a plate. Add the chicken and sprinkle the Creole seasoning over the chicken. Cook until the chicken is just beginning to color, 3 minutes. Transfer the chicken to the plate with the sausage.
Reduce the heat to medium and then add the onion, celery, and poblano pepper to the residual oil in the skillet. Cook, stirring occasionally, until the vegetables start to color, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the rice and stir to coat. Stir in the tomato puree and stock and bring to a boil. Return the chicken and sausage to the skillet. Transfer to the oven and bake, uncovered, stirring once, until the rice is tender and the juices run clear when the chicken is pierced with the tip of a knife, 40 to 45 minutes. Transfer to a wire rack to cool slightly. Taste and adjust the seasoning with salt and pepper. Serve immediately.
Combine all ingredients in a small airtight container or mason jar. Shake to combine. Store in a cool, dry place for up to 3 months.

ANDOUILLE AND CHICKEN KABOBS WITH CREOLE MUSTARD

Andouille and Chicken Kabobs With Creole Mustard image

Creole mustard can be found in larger supermarkets. Zatarain's is a popular brand. Creole seasoning can be found in stores, or there are some recipes here on Food.com.

Provided by Outta Here

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

8 cherry tomatoes
1 green pepper, seeded and cut into 8 pieces an
1 red onion, peeled and cut into 8 pieces
3/4 lb boneless skinless chicken breast, cut into 12 pieces
1 lb andouille sausage, cut into 12 thick slices
salt and pepper, to taste
creole seasoning, to taste
1/4 cup olive oil
3 tablespoons creole mustard
1 1/2 cups chicken stock
1/2 cup heavy cream
2 tablespoons butter

Steps:

Preheat grill to medium high or preheat broiler.
Brush oil on all vegies and meat, and season with salt, pepper and creole seasoning.
Use 4 metal skewers. For each skewer use, 2 tomatoes, 2 pieces green peppers, 2 pieces of onion, 3 pieces of chicken, 3 pieces of andouille sausage. Thread the pieces randomly.
For the sauce: In a saucepan combine the stock and mustard. Bring to a boil, reduce heat and gently boil for 2 minutes or until reduced to 1/2 cup.
While sauce is reducing, place the skewers on the grill. Cook for about 5 minutes on one side and then turn them over and cook for about another 5 minutes or until chicken is no longer pink inside.
When the sauce is reduced to 1/2 cup, add the cream. Bring to a gentle boil, and reduce for another 2 minutes. Now whisk in the butter. Season to taste with salt and pepper and remove from the heat.
Place kabobs on a serving platter and drizzle with the sauce.

Nutrition Facts : Calories 823.4, Fat 65.1, SaturatedFat 24.2, Cholesterol 177.9, Sodium 1791, Carbohydrate 14.7, Fiber 1.9, Sugar 5.3, Protein 44.1

CAJUN CHICKEN AND ANDOUILLE PASTA

Cajun Chicken and Andouille Pasta image

Make and share this Cajun Chicken and Andouille Pasta recipe from Food.com.

Provided by Beautiful6arbage

Categories Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb boneless skinless chicken breast, cut into thin strips
1 lb smoked andouille sausage, sliced into bite size pieces
2 -3 teaspoons cajun seasoning
2 tablespoons butter, unsalted
2 cups half-and-half
1/4 cup sun-dried tomato, seeded and sliced
1/2 red bell pepper, seeded, sliced into 1/4 inch wide strips
1/2 green pepper, seeded, sliced into 1/4 inch wide strips
1/2 medium red onion, sliced into 1/4 inch strips
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/4 dried basil
2 garlic cloves, crushed, peeled and minced
1/2 cup parmesan cheese, grated
16 ounces pasta, I use bow ties

Steps:

Place chicken pieces in a medium bowl, sprinkle the cajun seasoning over and toss to coat.
In a large, deep skillet sauté the garlic in the butter for about two minutes. Add chicken and andouille pieces. Sauté for about 4 minutes.
Add the red and green peppers to the skillet. Cook for about 2 minutes, then add the red onion.
Reduce heat. Add half and half, salt, pepper, garlic powder, and sun dried tomatoes. Heat through. Add basil.
Pour over hot pasta and toss with Parmesan cheese.

Nutrition Facts : Calories 819.5, Fat 39.4, SaturatedFat 17.6, Cholesterol 138.9, Sodium 1345.2, Carbohydrate 67.3, Fiber 3.4, Sugar 4.8, Protein 46.8

Tips:

Use high-quality ingredients for the best flavor. Look for fresh, organic vegetables, free-range chicken, andouille sausage, and a flavorful Cajun seasoning blend.
Make sure your skewers are long enough to accommodate all of the ingredients without being overcrowded. You should have about 1 inch of space between each ingredient.
To prevent the skewers from burning, soak them in water for at least 30 minutes before grilling.
Preheat your grill to medium-high heat before cooking the kebabs. This will help to create a nice sear on the outside of the meat and vegetables.
Cook the kebabs for about 10-12 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve the kebabs immediately with your favorite dipping sauce.

Conclusion:

Cajun kebabs with chicken and andouille are a delicious and easy-to-make dish that is perfect for a summer cookout or party. They are also a great way to use up leftover chicken and vegetables. With a little bit of preparation, you can have these kebabs on the table in no time. So next time you're looking for a quick and easy meal, give these Cajun kebabs a try. You won't be disappointed!