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Cajun stuffed chicken sliced to reveal andouille and pepper filling on a dark plate, wide horizontal shot, paprika-dusted crust, scallion garnish, natural light, shallow depth of field, landscape orientation

Cajun Spiced Chicken with Andouille Stuffing

Bold Cajun chicken stuffed with spicy andouille sausage and the Holy Trinity.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 chicken breasts butterflied
  • 1/2 lb andouille sausage diced
  • 1/4 cup onion diced
  • 1/4 cup bell pepper diced
  • 1/2 cup breadcrumbs
  • 2 tbsp Cajun seasoning
  • 2 tbsp olive oil

Method
 

  1. Heat oven to 400F and grease a baking dish.
  2. Saute andouille, onion, and bell pepper until softened, then stir in breadcrumbs.
  3. Spoon the filling into each butterflied breast and secure with toothpicks.
  4. Rub the outside with olive oil and Cajun seasoning.
  5. Sear in a hot skillet 2 minutes per side, then bake 22 to 25 minutes until the chicken reaches 165F.
  6. Rest 5 minutes before serving.

Notes

Andouille is already spicy, so adjust the Cajun seasoning to your crowd.