Cajun Chicken & Andouille Sausage

Cajun Chicken & Andouille Sausage

adapted from Guy Fieri Family Food (2016)

The mixture will also make a wonderful sandwich filling by slicing a V shaped channel in a torpedo / sub roll and remove the excess bread. Sprinkle the cheese in the roll and place in a 350F oven until the cheese is melted and the bread is slightly crusty. Divide the slaw among the rolls, top with the chicken / sausage mixture and top with remoulade and scallions.

Serves 4                                                               3 WW Blue points / serving

Slaw                                                                    

1 cup finely sliced cabbage                               

1/2 cup julienned carrot                                      

1 1/2 Tbsp. red wine vinegar                              

1 tsp. sugar substitute

Blackened Seasoning

1 Tbsp. garlic powder

1 Tbsp. fresh finely ground black pepper

1 1/2 tsp. kosher salt

2 tsp. onion power

1 tsp. cayenne pepper                                      

1 tsp. Italian seasoning

1 tsp. paprika

1/2 tsp. chili powder

Chicken & Sausage

1 lb. boneless, skinless chicken breast, cut into 1/2 inch cubes

cooking spray

4 chicken andouille sausages, sliced

1 bell pepper, sliced

1 medium onion, sliced

Kosher salt & freshly ground black pepper to taste

1 /2 cup reduced fat cheddar cheese

3 tsp. chopped scallion greens

4 Tbsp. Creole Remoulade Sauce

1. Combine all of the slaw ingredients in a small bowl and toss to blend. Set in the refrigerator for at least 15 minutes.
2. Mix the Blackening Seasoning ingredients in a small bowl and mix well.
3. Liberally seasoning the chicken with the blackening seasoning.
4. Preheat the broiler.
5. In a large sauté pan, add the sausage and cook until well browned, 4-5 minutes. Transfer the sausage to a plate and set aside.
6. Add a little more cooking spray and the seasoned chicken to the pan. Cook until well blackened all over about 6 minutes. Transfer the chicken to the plate with the sausage.
7. Add more cooking spray to the pan along with the garlic, peppers and onions and cook until well charred around the edges, about 6 minutes.
8. Reduce the heat to medium and return the chicken and sausage to the pan. Toss and heat through. 
9. Sprinkle the cheese on top of the chicken mixture and place into the broiler until the cheese melts.
10. Divide the chicken among 4 plates, top with the slaw, drizzle with remoulade and scallions.

Enjoy!