Directions
- 1Cut boneless, skinless chicken thighs into bite-sized cubes.
- 2Season chicken with Cajun seasoning.
- 3Dice onions, bell peppers, and celery.
- 4Mince garlic.
- 5Slice andouille sausage.
- 6Heat avocado oil in a Dutch oven.
- 7Brown the sausage until it gets a nice sear, then remove it from the pan.
- 8In the same pan, sear the chicken for about 3-4 minutes per side.
- 9Remove the chicken from the pan.
- 10Add the diced trinity (onions, bell peppers, and celery) and sauté for about 5 minutes.
- 11Add minced garlic, Cajun seasoning, smoked paprika, and dried thyme.
- 12Sauté for about a minute.
- 13Add tomato paste and toast for 2-3 minutes.
- 14Pour in a can of fire-roasted tomatoes.
- 15Pour in spicy chicken broth.
- 16Bring the mixture to a boil.
- 17Add the chicken and sausage back into the pot.
- 18Pour in pasta.
- 19Add fresh chopped parsley.
- 20Cover and let simmer for 10-15 minutes.
- 21Cut the heat and stir in heavy cream.
Ingredients
- boneless, skinless chicken thighs
- Cajun seasoning
- onions
- bell peppers
- celery
- garlic
- andouille sausage
- avocado oil
- smoked paprika
- dried thyme
- tomato paste
- fire-roasted tomatoes
- spicy chicken broth
- pasta
- fresh chopped parsley
- heavy cream
Equipment
knifecutting boardbowlDutch ovenwooden spoonspatula
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