10 Weeknight Chicken and Andouille Recipes

Vibrant and quick, these weeknight chicken and andouille recipes bring bold Cajun flavor to your table in under 30 minutes. Perfect for busy families craving comfort food without the fuss. Get ready to spice up your dinner rotation!

One-Pan Cajun Chicken and Andouille Bake

Make this one-pan Cajun chicken and andouille bake for a bold, spicy dinner with zero fuss. Juicy chicken thighs and smoky sausage roast with tender rice and bell peppers, all in a single dish. Minimal effort, maximum flavor.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 2 tbsp Cajun seasoning (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 12 oz andouille sausage, sliced into 1/2-inch rounds
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice (uncooked)
• 2 cups chicken broth (plus extra if needed)
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels.
2. Season chicken thighs evenly with 1 tbsp Cajun seasoning. Heat olive oil in a large oven-safe skillet over medium-high heat.
3. Place chicken skin-side down in the hot skillet. Cook 4-5 minutes until skin is golden and crispy. Flip and cook 2 minutes more. Remove to a plate.
4. Add sliced andouille to the skillet. Cook 2-3 minutes, stirring occasionally, until lightly browned. Remove to the plate with chicken.
5. Add bell peppers, onion, and garlic to the skillet. Sauté 3 minutes until softened. Stir in remaining 1 tbsp Cajun seasoning, salt, and pepper.
6. Add uncooked rice to the skillet. Stir to coat with oil and spices for 1 minute. Pour in chicken broth and bring to a simmer.
7. Nestle chicken thighs and andouille back into the skillet, skin-side up. Transfer skillet to the oven.
8. Bake uncovered for 30-35 minutes, until rice is tender and chicken reaches 165°F. Let rest 5 minutes before serving.

Zesty and smoky, the rice soaks up all the Cajun-spiced juices while the chicken stays juicy. Serve with a side of crusty bread or a crisp green salad to balance the heat.

Creamy Chicken and Andouille Pasta

Creamy, spicy, and packed with protein, this one-pot pasta delivers bold Cajun flavor in under 30 minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Pasta and Protein

• 8 oz penne pasta
• 1 lb boneless skinless chicken breasts, diced
• 8 oz andouille sausage, sliced
• 2 tbsp olive oil (or any neutral oil)

Sauce Base

• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 small onion, diced
• 1 red bell pepper, diced

Seasonings

• 1 tsp paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp dried thyme
• Salt and black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Tip: Salting the water adds flavor to the pasta.
2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper, and cook until golden and cooked through, about 5-6 minutes. Remove chicken; set aside.
3. In the same skillet, add remaining 1 tbsp olive oil. Add sliced andouille sausage and cook until browned, about 3-4 minutes. Remove sausage; set aside with chicken.
4. Reduce heat to medium. Add diced onion and red bell pepper; sauté until softened, about 3 minutes. Add minced garlic and cook until fragrant, 30 seconds. Tip: Do not burn garlic.
5. Stir in paprika, cayenne, and dried thyme. Cook for 1 minute to toast spices.
6. Pour in heavy cream and chicken broth. Bring to a simmer, scraping up any browned bits. Tip: Use a wooden spoon to deglaze the pan.
7. Stir in grated Parmesan cheese until melted and smooth. Return chicken and sausage to the skillet.
8. Add cooked penne pasta and toss to coat in the sauce. If too thick, add reserved pasta water a tablespoon at a time until desired consistency. Taste and adjust seasonings.

Every bite combines tender chicken, smoky sausage, and creamy, spicy sauce. This pasta is perfect for a hearty weeknight dinner, and leftovers reheat beautifully.

Chicken and Andouille Gumbo

Kick off your gumbo journey with this hearty one-pot meal. Rich, dark roux and spicy andouille define this Louisiana classic.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

• 1 lb boneless, skinless chicken thighs (or breasts)
• 1 lb andouille sausage, sliced into rounds (use smoked sausage if unavailable)
• 1 cup okra, sliced (fresh or frozen)
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 4 cloves garlic, minced
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil (or canola oil)
• 4 cups chicken broth (low-sodium preferred)
• 2 bay leaves
• 2 tsp Cajun seasoning (adjust to taste)
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper
• Cooked white rice for serving

Instructions

1. Heat oil in a large Dutch oven over medium heat. Add flour and stir constantly to make a roux. Cook, stirring, until it turns a dark brown color (like peanut butter), about 20-25 minutes. (Tip: Keep stirring or it will burn.)
2. Add onion, celery, bell pepper, and garlic to the roux. Cook, stirring, for 5 minutes until vegetables soften.
3. Season chicken thighs with 1 tsp Cajun seasoning, salt, and pepper. Add to pot and cook for 5 minutes per side until browned.
4. Add andouille sausage and cook for 3 minutes, stirring.
5. Pour in chicken broth, add bay leaves and remaining 1 tsp Cajun seasoning. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally. (Tip: Skim off any fat that rises.)
7. Add sliced okra, stir, and continue simmering uncovered for 20 minutes until okra is tender and gumbo has thickened.
8. Taste and adjust seasoning with salt and pepper. Remove bay leaves.
9. Serve gumbo over cooked white rice. (Tip: Add a dash of hot sauce if desired.)

Humble yet bold, this gumbo delivers deep layers of smoky, spicy flavor. The okra adds a subtle earthiness, and the rice soaks up all that rich broth. Perfect for a cold evening or a lively dinner party.

Smoked Chicken and Andouille Jambalaya

Pack bold flavor into one pot with this smoked chicken and andouille jambalaya. Smoky, spicy, and satisfying, it’s a weeknight win with minimal cleanup.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 2 tablespoons vegetable oil (or any neutral oil)
• 12 ounces andouille sausage, sliced into 1/4-inch rounds
• 1 large yellow onion, diced (about 1 1/2 cups)
• 1 green bell pepper, diced (about 1 cup)
• 2 celery stalks, diced (about 1/2 cup)
• 4 cloves garlic, minced
• 1 1/2 cups long-grain white rice (uncooked)
• 1 can (14.5 ounces) diced tomatoes, undrained
• 3 cups low-sodium chicken broth
• 2 teaspoons Cajun seasoning (adjust to taste)
• 1 bay leaf
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 2 cups shredded smoked chicken (about 8 ounces)
• 2 green onions, sliced (for garnish)

Instructions

1. Heat oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.
2. Add andouille sausage and cook, stirring occasionally, until browned on both sides, about 4 minutes. Remove to a plate with a slotted spoon.
3. Reduce heat to medium. Add onion, bell pepper, and celery. Cook, scraping up any browned bits, until softened, about 5 minutes. Tip: Stir occasionally to prevent sticking.
4. Add garlic and cook until fragrant, about 30 seconds.
5. Stir in rice, coating with the vegetable mixture, about 1 minute.
6. Add diced tomatoes with their juice, chicken broth, Cajun seasoning, bay leaf, salt, and pepper. Stir to combine.
7. Bring to a boil over high heat. Then reduce heat to low, cover, and simmer for 20 minutes. Tip: Keep the lid on to trap steam for fluffy rice.
8. Without stirring, scatter the browned sausage and shredded smoked chicken over the rice. Do not stir in. Cover and cook for another 10 minutes.
9. Remove from heat and let stand, covered, for 5 minutes. Tip: This resting time lets the rice absorb remaining moisture.
10. Discard bay leaf. Fluff jambalaya with a fork, mixing in the meats. Garnish with green onions and serve.

Velvety rice infused with smoky spices and tender chicken and sausage delivers deep Southern comfort. Serve with hot sauce and crusty bread to soak up every bit.

Grilled Chicken and Andouille Skewers

Ditch the bland chicken dinner. These skewers pack smoky heat from andouille and a zesty marinade that keeps chicken juicy. Ready in under 30 minutes, they're perfect for weeknights or backyard gatherings.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

• 1 lb boneless skinless chicken breasts, cut into 1-inch chunks
• 8 oz andouille sausage, sliced into 1/2-inch rounds
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 large red onion, cut into 1-inch pieces
• 3 tbsp olive oil (or any neutral oil)
• 2 tbsp fresh lemon juice
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper
• Wooden skewers, soaked in water for 30 minutes (or metal skewers)

Instructions

1. In a medium bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, cayenne, salt, and black pepper to create the marinade.
2. Add chicken chunks to the marinade, toss to coat, and let sit at room temperature for 15 minutes (or refrigerate up to 2 hours for deeper flavor).
3. While chicken marinates, prepare the grill for medium-high heat (about 400°F). If using charcoal, wait until coals are ashed over.
4. Thread chicken, andouille slices, bell pepper pieces, and onion pieces onto skewers, alternating ingredients. Leave a small gap between pieces for even cooking.
5. Tip: Don't overcrowd the skewers—leave space so heat circulates and everything cooks evenly.
6. Oil the grill grates by dipping a paper towel in oil and using tongs to rub it on the grate. This prevents sticking.
7. Place skewers on the grill. Cook for 4 minutes, then flip. Tip: Use a spatula or tongs to turn them gently—don't pull if stuck; let them release naturally.
8. Cook another 4 minutes, then flip again if needed, until chicken reaches an internal temperature of 165°F and andouille is nicely charred, about 8-12 minutes total.
9. Remove skewers from grill and let rest for 2-3 minutes. Tip: Resting allows juices to redistribute, keeping chicken moist.

Zesty and smoky, these skewers deliver bold flavor in every bite. Serve them over cilantro lime rice or with a cooling yogurt dip to balance the heat. They're also fantastic chopped up in a salad the next day.

Chicken and Andouille Sausage Stir-Fry

Hoping for a speedy dinner? This chicken and andouille stir-fry delivers bold Cajun-inspired flavor in under 30 minutes. Crisp bell peppers, smoky sausage, and a glossy soy glaze make every bite pop.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1 lb boneless skinless chicken breast, sliced thin against the grain (for tenderness)
• 8 oz andouille sausage, sliced crosswise 1/4-inch thick
• 2 medium bell peppers (any colors), sliced into thin strips
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 3 tbsp low-sodium soy sauce (or tamari)
• 1 tbsp packed brown sugar
• 1 tbsp rice vinegar
• 1 tsp cornstarch
• 2 tbsp vegetable oil, divided (or any neutral oil)
• Optional: sliced green onions and red pepper flakes for garnish

Instructions

1. Whisk soy sauce, brown sugar, rice vinegar, and cornstarch in a small bowl until smooth. Set aside.
2. Heat 1 tbsp oil in a large wok or skillet over high heat until shimmering.
3. Add chicken in a single layer; sear undisturbed for 2 minutes until browned. Stir-fry 1 minute until almost cooked through. Transfer to a plate.
4. Add remaining 1 tbsp oil to the wok. Add sausage slices; cook 2 minutes, turning occasionally, until browned and edges crisp.
5. Add bell peppers, garlic, and ginger. Stir-fry 2 minutes until peppers are crisp-tender.
6. Return chicken to the wok. Pour in the sauce mixture. Stir-fry 1 minute until sauce thickens and coats everything evenly.
7. Serve immediately, garnished with green onions and red pepper flakes if desired.

Offer this over steamed rice or cauliflower rice to soak up every drop of the savory glaze. The smoky sausage pairs perfectly with the tender chicken and sweet peppers. It's a weeknight winner that feels anything but ordinary.

Slow Cooker Chicken and Andouille Chili

Looking for a hearty chili that practically makes itself? This slow cooker version combines shredded chicken, spicy andouille sausage, and smoky chipotle peppers for a bold, comforting meal.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 480 minutes

Ingredients

For the Chili

• 1 tbsp vegetable oil (or any neutral oil)
• 1 lb andouille sausage, sliced into 1/2-inch rounds
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 lbs boneless skinless chicken thighs (or breasts)
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 chipotle peppers in adobo sauce, minced (adjust to taste)
• 3 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt (plus more to taste)
• 1/2 tsp black pepper
• 2 cups low-sodium chicken broth

For Serving (optional)

• Sour cream
• Shredded cheddar cheese
• Fresh cilantro, chopped
• Sliced green onions

Instructions

1. Heat oil in a large skillet over medium-high heat. Add andouille slices and cook until browned on both sides, about 4 minutes total. (Tip: browning adds deep flavor.) Transfer to slow cooker.
2. In the same skillet, add onion and garlic. Sauté until softened, about 3 minutes, scraping up any browned bits. (Tip: don't let garlic burn – reduce heat if needed.) Transfer to slow cooker.
3. Add chicken thighs, kidney beans, diced tomatoes, chipotle peppers, chili powder, cumin, oregano, salt, pepper, and chicken broth to the slow cooker. Stir to combine.
4. Cover and cook on LOW for 8 hours (or HIGH for 4 hours) until chicken is tender and shreds easily. (Tip: low and slow makes the chicken extra moist.)
5. Remove chicken to a cutting board. Shred with two forks, discarding any bones. Return shredded chicken to the chili. Stir and adjust salt and pepper to taste.
6. Ladle into bowls and serve with desired toppings: sour cream, cheese, cilantro, and green onions.

With its rich, smoky flavor and tender chunks of meat, this chili is perfect for game day or a cozy dinner. Serve it over rice or with cornbread for a complete meal.

Chicken and Andouille Tacos

Every bite of these chicken and andouille tacos delivers smoky, spicy flavor. The combo of seared chicken and crispy sausage is balanced by a cool crema and fresh salsa. This recipe comes together fast, ideal for busy weeknights.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Chicken and Sausage

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 8 oz andouille sausage, crumbled or diced
• 1 tbsp olive oil or any neutral oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

For the Crema

• 1/2 cup sour cream
• 1 tbsp fresh lime juice
• 1 pinch kosher salt

For the Salsa

• 1 cup diced tomatoes (about 2 medium)
• 1/4 cup finely diced white onion
• 1 jalapeño, stemmed, seeded, and minced
• 2 tbsp chopped fresh cilantro
• 1/4 tsp kosher salt

For Serving

• 8 small corn tortillas (5–6 inches)
• Lime wedges (optional)

Instructions

1. In a medium bowl, toss the chicken pieces with chili powder, cumin, smoked paprika, salt, and pepper until evenly coated.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer (avoid overcrowding; cook in batches if needed) and cook undisturbed for 3 minutes. Flip and cook until golden and cooked through, about 2–3 minutes more. Transfer to a plate.
3. Add the crumbled andouille to the same skillet. Cook over medium-high heat, stirring occasionally, until browned and crispy, about 3–4 minutes. Tip: use a spatula to break up any large clumps for even browning. Remove from heat.
4. While the sausage cooks, make the crema: whisk together sour cream, lime juice, and salt in a small bowl. Set aside.
5. Prepare the salsa: combine diced tomatoes, onion, jalapeño, cilantro, and salt in another bowl. Stir gently. Adjust salt if needed.
6. Warm the tortillas: heat a dry skillet or comal over medium heat. Cook each tortilla for about 30 seconds per side, until pliable and lightly charred in spots. Stack and wrap in a clean kitchen towel to keep warm.
7. Assemble the tacos: divide the chicken and andouille among the warm tortillas. Top with a spoonful of salsa and a drizzle of crema. Serve with lime wedges on the side.

Visit the crunch of the andouille and tender chicken in each bite. The smoky spices and tangy crema tie everything together. For a twist, swap the chicken for shrimp or add sliced avocado.

Chicken and Andouille Sheet Pan Dinner

Craving a hearty, fuss-free dinner? This sheet pan meal delivers juicy chicken, smoky sausage, and tender veggies with minimal cleanup. Perfect for busy weeknights.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

Produce

• 1 lb baby potatoes, halved
• 3 cups broccoli florets
• 4 cloves garlic, minced

Protein

• 4 chicken legs, skin-on
• 12 oz andouille sausage, sliced into 1/2-inch rounds

Pantry

• 3 tbsp olive oil (or any neutral oil)
• 1 tsp smoked paprika (optional, but adds depth)
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. Preheat oven to 425°F. Line a sheet pan with foil for easy cleanup.
2. In a large bowl, toss potatoes, broccoli, and garlic with 2 tbsp olive oil, paprika, thyme, salt, and pepper. Spread on one side of the sheet pan.
3. In the same bowl, toss chicken legs and andouille with remaining 1 tbsp olive oil, salt, and pepper. Arrange on the other side of the pan, skin-side up for crispiness.
4. Roast for 25 minutes. Then flip potatoes and broccoli, and stir the sausage. Continue roasting for 10 minutes, until chicken reaches 165°F internally and potatoes are tender.
5. Optional: Broil on high for 2 minutes for extra crispy chicken skin. Let rest 5 minutes before serving.

Don't skip the resting time; it keeps the chicken juicy. Pair with a simple salad or crusty bread for a complete meal. The caramelized edges on the potatoes are pure gold.

Spicy Chicken and Andouille Rice Bowl

Get ready for a bold Cajun-inspired bowl that packs heat and flavor. This one-skillet meal is quick and satisfying, perfect for a busy weeknight.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1 lb boneless, skinless chicken thighs (or breasts)
• 8 oz andouille sausage, sliced
• 1 cup long-grain white rice
• 1 1/2 cups chicken broth (or water)
• 1/2 cup fresh cilantro, chopped
• Juice of 2 limes
• 1 can (15 oz) black beans, drained and rinsed
• 2 tbsp Cajun seasoning (store-bought or homemade)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 medium onion, diced
• 3 cloves garlic, minced
• Salt and black pepper to taste

Instructions

1. In a small pot, bring 1 1/2 cups chicken broth to a boil. Add 1 cup rice, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes (don't lift lid). Fluff with a fork.
2. While rice cooks, pat chicken dry with paper towels (this ensures a good sear). Coat evenly with 1 tbsp Cajun seasoning. Set aside.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add sliced andouille sausage and cook until browned, about 3 minutes per side. Transfer to a plate.
4. In the same skillet, add the seasoned chicken thighs. Cook 5–7 minutes per side until golden and cooked through (internal temp 165°F). Remove, let rest 5 minutes, then slice into strips.
5. Reduce heat to medium. Add diced onion and garlic to the skillet; cook 2 minutes until softened. Scrape up any browned bits.
6. Stir in black beans and remaining 1 tbsp Cajun seasoning. Cook 1 minute. Season with salt and pepper to taste.
7. To serve: Divide rice among bowls. Top with sliced chicken, sausage, and black bean mixture. Sprinkle with cilantro and squeeze lime juice over each bowl.

Drizzle with extra lime and hot sauce for more kick. The combination of spicy chicken, smoky sausage, and fresh cilantro lime rice is a winner any night. For a crunchier texture, top with crushed tortilla chips.

Conclusion

Whether you’re craving a quick skillet meal or a hearty one-pot dish, these chicken and andouille recipes bring bold Cajun flavor to your weeknight table. Try one tonight, then come back to share your favorite in the comments and save the roundup to Pinterest for future inspiration!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.