Cajun Casserole
Dive into the bold and vibrant flavors of the South with this mouthwatering Cajun Casserole—a one-pot wonder that's perfect for busy weeknights or a cozy family dinner. This hearty dish features tender bites of seasoned chicken thighs, smoky sausage, and sautéed vegetables like bell peppers, onions, and celery, all brought together with perfectly cooked long-grain rice. Infused with a robust blend of Cajun spices, paprika, and thyme, every bite is bursting with zesty, smoky warmth. Simmered in rich chicken broth and tangy diced tomatoes, then baked to perfection, this casserole delivers a comforting balance of spice and savor. Ready in just an hour and topped with fresh scallions, it's an irresistible, easy-to-make recipe that brings a taste of Louisiana straight to your table.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 12 ounces smoked sausage
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves minced garlic
- 1.5 cups long-grain rice
- 14.5 ounces canned diced tomatoes with juice
- 3 cups chicken broth
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 scallions, chopped
Instructions
Preheat your oven to 375°F (190°C).
Cut the chicken thighs into bite-sized pieces and slice the smoked sausage into thin rounds.
In a large oven-safe skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Add the chicken pieces and sausage to the skillet, cooking until browned on all sides. Remove from the skillet and set aside.
In the same skillet, add the diced onion, green bell pepper, and celery. Sauté for 4-5 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the uncooked rice, coating it in the vegetable mixture for 1-2 minutes.
Add the canned diced tomatoes (with their juice), chicken broth, Cajun seasoning, paprika, dried thyme, salt, and black pepper. Stir well to combine.
Return the browned chicken and sausage to the skillet, mixing them into the rice and vegetable mixture.
Bring the mixture to a simmer, then cover the skillet tightly with a lid or foil.
Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the rice is tender and has absorbed most of the liquid.
Remove the skillet from the oven and let the casserole rest for 5 minutes before fluffing the rice with a fork.
Garnish with chopped scallions and serve hot. Enjoy!
Nutrition Facts
Calories |
2881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.2 g | 217% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 12012 mg | 522% | |
| Total Carbohydrate | 141.1 g | 51% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 26.9 g | ||
| Protein | 191.4 g | 383% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 450 mg | 35% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 4194 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
