Spicy Southern Chicken and Andouille

Something Extra
Fall 2014

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Explore the different flavors of Fall with recipes from our latest edition of Something Extra!


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Spicy Southern Chicken and Andouille
Spicy Southern Chicken and Andouille
1 tbsp. butter
2 links Aidells Cajun Style Andouille Sausage
1/2 lb. Raley's boneless, skinless chicken breasts
1 cup chopped onion
1 tsp. Cajun seasoning
1/4 cup peach preserves
1 tbsp. cider vinegar
Cooked grits or rice
1/2 cup chopped toasted pecans
Chopped fresh parsley

Prep: 10 minutes, Cook: 15 minutes, Serves: 4

1. Melt butter in a very large nonstick skillet over medium-high heat. Slice sausage and cut chicken into bite-size pieces and add to skillet with onion and Cajun seasoning. Cook for 10 minutes, stirring occasionally.

2. Stir in preserves and cider vinegar and cook for a few minutes more. Serve over cooked grits or rice and sprinkle with pecans and parsley, if you like. 

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