Braised Chicken with Andouille Sausage

Smoky, zesty and deliciously saucy, my braised chicken with andouille sausage is brimming with lots of Cajun-inspired flavor. Prepared with a smoky mix of spices, this braised chicken recipe features juicy, bone-in chicken thighs and slices of andouille sausage, seared and then gently braised in a tomato-based sauce flavored with peppers and onions, perfect over rice!

Braised Chicken with Some Zesty Cajun Kick

I've never been one to pass up a delectably rustic braise, one replete with an abundant sauce flavored with aromatic morsels to sop up with bread, pasta, mashed potatoes, couscous or rice.

From my braised chicken thighs with briny olives, to my Moroccan chicken with warming spices, or my braised pork shoulder with south-of-the-border flair, a good braise it hard to beat when a cozy, comforting and soul warming meal is what I'm after.

Enter this braised chicken with andouille sausage, my latest favorite braise recipe to prepare when I'm craving the zesty flavor of Cajun-inspired cuisine. It's hearty enough to fill the belly, yet made with a light, tomato-based sauce brimming with the “holy trinity” of green bell pepper, onion and celery, plus zippy, smoky spices.

Deliciously juicy and absolutely scrumptious served over hot, fluffy rice to soak up all those flavorful juices, this braised chicken recipe with seared slices of andouille sausage really hits the spot when something with a bit of a Cajun kick is what I crave!

My Recipe for Braised Chicken with Andouille Sausage

What I really love about this recipe is that it's a bit like a smothered chicken dish, with Cajun flair...

I love to season and sear off skin-on and bone-in chicken thighs here, because they're super succulent, and stay tender and juicy as they gently braise in the sauce—their skin becoming golden-brown and crisp on top from the heat of the oven.

And because I'm taking things in a Cajun-inspired direction, I'm opting for smoky and mildly spicy andouille sausage as a scrumptious add-in, simply sliced into thick circles and quickly seared just until caramelized on the outside.

The sauce calls for just a few ingredients, which include organic, diced tomatoes with juices, a combination of green bell pepper, onion and celery for earthy depth, plus garlic and more warming spices sprinkled in.

Once the seared chicken thighs and the andouille sausage are nestled into the sauce, everything goes into the oven to gently braise for about fifty minutes, until the meat is ultra tender and the juices savory from the aromatics.

Here's a glance at my braised chicken with andouille sausage recipe: (or just jump to the full recipe...)

1. To get started, I sear off my seasoned chicken thighs in a large, heavy bottom braiser or Dutch oven (at least 3 ½ quarts in size), then sear off my andouille sausage until browned. Both are removed and set aside for moment.
2. Next, I add my aromatic ingredients, and saute those until lightly caramelized, adding in more spices and some garlic, followed by some tomato paste and the diced tomatoes.
3. Once the sauce comes to a vigorous simmer, I nestle the thighs back into the pan along with the seared andouille sausage, then transfer it to the oven to braise, uncovered, for roughly 50 minutes.
4. I garnish with freshly chopped parsley and/or green onions, and serve with rice, pasta, potatoes, or bread for dipping.

Recipe

Braised Chicken with Andouille Sausage

by Ingrid Beer

Print Recipe

This saucy braised chicken has a smoky, Cajun kick to it, simmered with juicy andouille sausage, tomatoes, bell peppers and onions!

Category: Entree
Cuisine: American

Yield: Serves 6

Nutrition Info: 477 calories (per serving)

Prep Time: 20 minutes
Cook time: 1 hour, 5 minutes
Total time: 1 hour, 25 minutes

Ingredients:

• 6 skin-on, bone-in chicken thighs
• Salt
• Black pepper
• 1 tablespoons Cajun seasoning, divided use
• ½ teaspoon smoked paprika
• Olive oil
• 8 ounces andouille sausage, sliced into thick (¾ inch) circles
• 1 white onion, diced
• 1 green bell pepper, cored and diced
• 2 ribs celery, diced
• 8 cloves garlic, pressed through garlic press
• 1 heaping tablespoon tomato paste
• 2 teaspoons chicken base (I use Better Than Bouillon Organic)
• 1 (28 ounce) can diced tomatoes
• Sliced green onion or chopped parsley, for garnish

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
2. Preheat your oven to 350°.
3. Season your chicken thighs with a couple of good pinches or salt and pepper, 1 teaspoon of the Cajun seasoning and the smoked paprika, and a drizzle of the olive oil. Rub into the chicken.
4. Place a large and deep Dutch oven or heavy bottom, oven safe pan (about 3 ½ to 4 quarts) over medium-high heat, and drizzle in about 1 to 2 tablespoons of olive oil. Once hot, add the chicken thighs in, skin-side down, and allow to sear for about 4 minutes per side, until golden-brown. Remove chicken from pan.
5. Wipe out the pan of any burned bits or too much oil, and add a small amount of olive oil in (about 2 teaspoons). Add in the sliced andouille sausage and caramelize it for about 4 minutes or so, until browned. Remove from pan.
6. Next, add in the diced onion, green bell pepper and celery, and saute for about 2 to 3 minutes, just until softened. Add in the rest of the Cajun seasoning, some salt and pepper, plus the garlic cloves, and stir until aromatic, about 30 seconds or so.
7. Stir in the tomato paste and the chicken base until smooth, then add in the diced tomatoes plus a pinch of two of salt and pepper, and stir to combine. Nestle into the pan the chicken thighs and then add in the andouille sausage, bring to a vigorous simmer, then place the pan into the oven, uncovered, for 50 minutes.
8. After 50 minutes, remove from oven, and carefully skim off any excess fat/grease you see on top. Sprinkle over the sliced green onion or chopped parsley, and serve with rice, or your favor side.

Tips & Tidbits for my Braised Chicken with Andouille Sausage recipe:

• Chicken thighs, or a mix of thighs and legs: Chicken thighs become incredibly tender and juicy when braised, and they're a personal favorite. But you could also use 4 thighs and a couple of legs, or more legs and a couple of thighs, whatever you prefer. Breast pieces would be overcooked with this method and the amount of cooking time, so avoid them for this recipe.
• Smoky, spicy andouille sausage, or your preferred variety: Andouille sausage is a type of sausage used in Cajun cuisine, and is a bit smokey and spicy, lending lots of flavor to this dish. If you prefer a milder sausage, simply use beef or pork smoked sausage or kielbasa. You can even use chicken andouille sausage, or a similar style of chicken or turkey sausage.
• What to serve with this Cajun-inspired braised chicken: Because there's lot of sauce and diced veggies in this braise, I love hot, fluffy rice to sop up all the juices. You can add a clove or two of garlic to your rice as it's cooking, or even sliced green onion once it's cooked for additional flavor. You could also serve with crusty bread for dipping, even roasted or mashed potatoes.

Craving more zesty and warming recipes? Check out my recipe for Gumbo-laya, Chicken Cassoulet, Moroccan Chicken, Braised Chicken Thighs, Chicken Cacciatore, or my recipe for Braised Pork Shoulder!