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One Pot Meals

One Skillet Cajun Sausage Pasta with Chicken and Peppers

This Cajun sausage pasta is made with orzo, chicken, and peppers. I am Cajun, so if you’re looking for authentic Cajun pasta with sausage, this is for you.

Prep: 1 hour
Cook: 45 minutes
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One Skillet Cajun Sausage Pasta with Chicken and Peppers

This Cajun sausage pasta is made with orzo, chicken, and peppers. I am Cajun, so if you’re looking for authentic Cajun pasta with sausage, this is for you.

One Skillet Cajun Sausage Pasta

This is one of my all-time favorite one-skillet meals. My one skillet cajun sausage pasta is reminiscent of jambalaya but made with orzo pasta instead. It’s an instant crowd-pleaser.

Cajun food is near and dear to my heart. I am Cajun, and I adore embracing my culture through food. I highly recommend turning up some Cajun or Zydeco music in the kitchen while cooking this for a lovely experience. There is no better way to enjoy chopping onions and bell peppers than with Cajun music setting the vibe.

Cajun Pasta with Sausage

The star of this dish is the sausage, so be sure to use the highest quality sausage you can find—my favorite to use to green onion chicken sausage from my local butcher, Iverstine’s. I suggest going with natural nitrate-free sausage.

I suggest going with a mild sausage because the other ingredients in the recipe add all the salt and spicy heat you need. Here are some of my favorite sausages to use:

  • Green onion chicken sausage
  • Nitrate-free Andouille
  • Garlic Parm Pork Sausage
  • Salt and pepper pork sausage

Cajun Sausage Pasta with Chicken and Peppers

To make Cajun pasta, you obviously need good Cajun seasoning. Some Cajun seasoning blends are much hotter than others. Also, some contain salt, and some do not. So, you will need to adjust the amount of seasoning as needed.

Since you are seasoning the chicken with the Cajun spices, you can’t really season to taste. If you’ve never cooked with Cajun spices, start with less, then add more after the meal is cooked if needed.

cajun pasta with sausage and chicken in a white, shallow dutch oven skillet. The dish is made with orzo pasta and topped with a few small leaves of fresh basil.

Here are some of my favorite Cajun seasoning blends you can buy online:

  • Louisiana Fish Fry Products Cajun Seasoning (this one is my all-time favorite and the one we keep stocked in our pantry)
  • Tony Chachere’s (technically creole seasoning, and yes, Tony Chachere is Jon’s distant relative)
  • Benoit’s (a pretty good salt-free option)

Using Fermented Peppers for Cajun Pasta with Sausage

Another star ingredient in this Cajun pasta with sausage is fermented peppers. Now, depending on the peppers you have that are fermented, you may want to reduce or increase the amount called for.

I used 1/4 a cup of chopped fermented peppers, which was quite spicy. Jon and I love spicy food, so I loved it. The fermented peppers I had on hand were a mix of habanero, serrano, and jalapeno peppers.

Also, how much fermented pepper you should use depends on the Cajun seasoning spice blend you are using. Some Cajun seasonings are much spicier and saltier than others; thus, adjust the fermented peppers as needed.

More Dinner Recipes to Try

  • Honey Butter Blackened Scallops with Couscous Salad
  • Tandoori Tofu in Spicy Yogurt Sauce with Coconut Rice
  • Chicken Zucchini Meatballs with Fermented Zucchini and Feta
Cajun sausage pasta with chicken and peppers; the pasta is orzo and the dish is a golden brown color with pops of green from bell peppers and fermented peppers.
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One Skillet Cajun Sausage Pasta with Chicken and Peppers

This cajun sausage pasta is made with orzo, chicken, and peppers. It’s an easy one-skillet meal perfect for weeknight dinners and meal prepping. This Cajun pasta with sausage recipe takes about 45 minutes to cook. It’s reminiscent of jambalaya but made with orzo pasta instead. It’s an instant crowd-pleaser. This isn’t one of those recipes that claims to be “Cajun” but then lacks flavor. I am a Cajun, so if you’re looking for authentic Cajun sausage pasta, then this is the recipe for you.

  • Prep: 1 hour
  • Cook: 45 minutes
  • Total Time: 1 hour 45 minutes

Ingredients

  • 4 tablespoons extra virgin olive oil
  • 1 pound boneless skinless chicken breast, cut into bite size pieces
  • 3/4 pounds sausage, thinly sliced
  • 2 tablespoons Louisiana Cajun seasoning* (see notes)
  • 1 tablespoon fermented lemon rind, rinsed and minced (or zest)
  • 4 cloves garlic, chopped
  • 3 bell peppers, minced finely
  • 1/4 cup fermented peppers, minced (or to taste, these add heat)
  • 1 red onion, minced
  • 2 cups dry orzo pasta
  • 2 tablespoons lemon juice mixed with 2 tablespoons water
  • 4 cups water
  • 1/2 cup fresh basil, chopped

Instructions

  1. In a large bowl, toss together the olive oil, chicken, and cajun seasoning. Marinate in the fridge for one hour. Prep the sausage by slicing it thinly.
  2. Add the sausage to the hot skillet and brown on both sides, about 5 minutes on both sides. Remove the sausage from the skillet and set aside.
  3. In a large skillet, cook the chicken over medium-high heat until the chicken is browned all over and cooked through, about 10 minutes. Remove the chicken from the skillet, leave the heat on.
  4. To the same skillet, there should be fat from the chicken and sausage in the pan still and browned bits stuck to the bottom. add the lemon rind, garlic, bell peppers, fermented peppers and red onion. The browned bits in the bottom should deglaze. Cook until soft, quite browned and slightly sticking to the bottom, 15 minutes.
  5. Add the orzo and stir until coated. Deglaze the pan with 2 tablespoons lemon juice mixed with 2 tablespoons water.
  6. Add the water, bring to a simmer and cook for about 10-15 minutes stirring often until almost all of the liquid is absorbed.
  7. Stir the basil, chicken and sausage into the orzo. Allow the chicken to warm through, about 3 minutes.
  8. Season with more cajun seasoning or salt and pepper to taste if necessary.

Notes

  • Some cajun seasoning blends are much hotter than others. Some contain salt, and some do not. Adjust the amount of seasoning as needed.

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

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Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.
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hey i’m kaitlynn, i’m a microbiologist and together with my husband jon we are cultured guru.

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sourdough discard 🤝 cottage cheese combined tw sourdough discard 🤝 cottage cheese

combined two of the best fermented foods to make the best pancakes. And yes, you can ferment the batter overnight in the fridge for easier digestion. 

My recipe makes 15 pancakes and each serving of 3 pancakes had 17 grams of protein! 

Get the recipe from my recipe index, linked in my profile✨

#sourdough #cottagecheese #pancakes #fermentation
It can suppress overgrowth of Candida albicans, wh It can suppress overgrowth of Candida albicans, while boosting good bacteria in your gut! 

Roasting garlic increases beneficial garlic compounds like diallyl sulfide and diallyl disulfide — or DADS, for short. Both of these compounds have been studied for their anti-inflammatory (anti-cancer), antioxidant, and antifungal properties.

It’s definitely a sauerkraut you should keep in your rotation.

To get the recipe google “garlic sauerkraut.” and you’ll see mine it’s the first one.

Sources:
PMC8777027 (Diallyl Disulfide (DADS) Ameliorates Intestinal Candida albicansInfection by Modulating the Gut microbiota and Metabolites and Providing Intestinal Protection)

https://doi.org/10.3390/fishes9100401 (diallyl disulfide (DADS) shows a substantial increase, with concentrations rising from 1.6 mg/g in non-fermented garlic to 4.8 mg/g in its fermented counterpart, suggesting enhanced bioactivity through fermentation)
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#cottagecheese #icecream
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It’s creamy, cheesy, and packed with protein, but with fewer calories thanks to the cottage cheese base. And it’s only 6 ingredients +toppings! 

I love it topped with cilantro, diced tomatoes, onions and fresh jalapeños! 

Get the full recipe from my recipe index, linked in my bio. 

#queso #cheese #cottagecheese
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Google “cultured guru sauerkraut” and you’ll see my recipes! 

#sauerkraut #fermentation
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Google fermented bok choy and you’ll see my recipe, it’s the first one. ☝🏼 #cabbage #fermentation #homestead 

Ps. I used some tiny weck jar lids for weights in my bigger weck jar and it worked great!
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