Best 5 Cajun Kebabs With Chicken And Andouille Recipes

**Unveil the tantalizing flavors of Cajun kebabs, a culinary fusion that brings together succulent chicken, spicy andouille sausage, and an array of vibrant vegetables, all skillfully skewered and grilled to perfection. Embark on a culinary adventure as we present two enticing recipes: "Cajun Chicken and Andouille Kebabs" and "Cajun Vegetable Kebabs."**

**"Cajun Chicken and Andouille Kebabs"**

- Ignite your taste buds with tender chicken andouille sausage, marinated in a bold blend of Cajun spices, paprika, garlic, and thyme, then grilled to smoky perfection.

**"Cajun Vegetable Kebabs"**

- Delight in a symphony of flavors as you savor bell peppers, zucchini, mushrooms, and red onions, seasoned with a vibrant Cajun spice mix, and grilled until tender yet crisp.

**Additional Features:**

- Both recipes offer step-by-step instructions, ensuring effortless preparation and a delightful culinary experience.

- Detailed ingredient lists provide precise measurements, guiding you towards culinary success.

- Helpful tips and tricks elevate your kebab-making skills, ensuring perfectly cooked and flavorful skewers.

- Nutritional information is provided for each recipe, catering to various dietary needs and preferences.

**Embark on a tantalizing journey of flavors with our Cajun kebabs, a delightful fusion of bold spices, succulent meats, and vibrant vegetables. Fire up your grill and let the aromas of Cajun cuisine fill your kitchen.**

Check out the recipes below so you can choose the best recipe for yourself!

SUNNY'S BIG EASY CHICKEN AND ANDOUILLE FILE GUMBO

Sunny's Big Easy Chicken and Andouille File Gumbo image

Provided by Sunny Anderson

Categories main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 16

Ingredients

3 tablespoons cooking oil
2 chicken breasts, gently pounded thin
2 pounds andouille sausage, sliced into 1-inch rounds
1 stick salted butter
1 cup all-purpose flour
1/4 cup Cajun seasoning, preferably Mama Mia's For Whatever Seasoning
2 green bell peppers, seeded and chopped
1 white onion, finely chopped
4 celery stalks, finely chopped
2 jalapenos, finely chopped (seeds optional)
4 cloves garlic
Kosher salt and freshly ground black pepper
Enough chicken stock base for the 8-cup stock equivalent
2 bay leaves
2 tablespoons file powder, plus more for serving
Serving suggestions: cooked white rice and hot sauce, optional

Steps:

Add the oil, chicken and sausage rounds to a stockpot on medium-high heat. Sear the chicken to get color and sausage to get color and render fat, but not to cook fully. As the parts finish searing, use a slotted spoon to remove them and place on a plate, leaving the fat in the pot, about 10 minutes total.
Add the butter, flour and Cajun seasoning to the pot. Cook on medium heat, constantly stirring, until the roux becomes a rich, dark caramel color, 10 to 15 minutes.
Add the bell peppers, onions, celery, jalapenos and garlic. Season with salt and pepper. Cook, stirring, to coat, until everything gets tender, 5 to 8 minutes, then add the stock base and 8 cups water and stir to mix the base into the pot. Add the bay leaves and cover the pot to simmer until the gumbo is thickened, 30 minutes to 1 hour.
Add the reserved chicken and sausage, then stir in the file powder. Simmer, uncovered, for another 30 minutes.
Shred the chicken in the pot. Serve over rice with a shake of hot sauce and file powder.

CHICKEN AND ANDOUILLE GUMBO

Chicken and Andouille Gumbo image

Gumbo goes back to 1700s Louisiana; today's version is just as hearty using andouille sausage. Serve with cornbread or crusty French bread. -Billy Hensley, Mount Carmel, Tennessee

Provided by Taste of Home

Categories Lunch

Time 2h40m

Yield 9 servings (3-1/4 quarts).

Number Of Ingredients 18

Ingredients

2 tablespoons Cajun seasoning, divided
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
3 pounds bone-in chicken thighs, skin removed
1/2 cup plus 2 tablespoons canola oil, divided
1/2 cup all-purpose flour
1 large onion, finely chopped
3/4 cup finely chopped green pepper
3/4 cup finely chopped sweet red pepper
2 celery ribs, finely chopped
4 garlic cloves, minced
4 cups water
2 cups chicken stock
1-1/2 pounds fully cooked andouille sausage links, sliced
2 tablespoons Worcestershire sauce
2 bay leaves
Hot cooked rice
3 green onions, chopped

Steps:

In a small bowl, mix 1 tablespoon Cajun seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; rub over chicken. In a Dutch oven, brown chicken in 2 tablespoons oil in batches; remove chicken from pan., Add remaining oil to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add onion, peppers and celery; cook and stir for 2-3 minutes or until vegetables are tender. Add garlic; cook 1 minute longer., Gradually add water and stock. Stir in the sausage, Worcestershire sauce, bay leaves, chicken and the remaining Cajun seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is very tender., Remove chicken from pan; cool slightly. Skim fat from gumbo and discard bay leaves. Shred chicken and return to gumbo; heat through. Discard bones. Serve gumbo over rice; top with green onions. Freeze option: Place individual portions of cooled gumbo freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 544 calories, Fat 39g fat (9g saturated fat), Cholesterol 175mg cholesterol, Sodium 1514mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 39g protein.

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.

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.

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:

For the best flavor, use high-quality ingredients. Look for fresh, flavorful chicken and andouille sausage, and use a good quality Cajun seasoning blend.
If you don't have wooden skewers, you can use metal skewers. Just be sure to soak them in water for at least 30 minutes before using, to prevent them from burning.
Cook the kebabs over medium heat, so that the chicken and sausage have time to cook through without burning.
If you're using a grill pan, preheat it over medium heat before adding the kebabs.
Serve the kebabs with your favorite dipping sauce, such as a remoulade sauce or a Creole mustard sauce.

Conclusion:

These Cajun kebabs are a delicious and easy way to enjoy a classic Cajun dish. They're perfect for a summer cookout or a casual dinner party. With their bold flavors and juicy texture, these kebabs are sure to be a hit with everyone who tries them.