Name: Saffron Butter Finish Cajun Chicken and Andouille Sausage with Rice
Total time: 32 min
Yield: 4 servings
Cuisine: Cajun and Creole
Ingredients: 2 boneless chicken breasts; 1 lb andouille sausage, sliced; 1 cup diced onion; 1 cup diced green bell pepper; 1 cup diced celery; 3 tbsp vegetable oil; 2 tsp Cajun seasoning; 4 cups chicken broth; 1 cup uncooked long-grain rice; 1 tbsp unsalted butter; 1/2 tsp saffron threads

Saffron Butter Finish Cajun Chicken and Andouille Sausage with Rice

Adds floral complexity and rich depth to the finished dish.

32 minutes4 servings

Method

Melt butter and soak saffron threads in it. 1: Proceed with step 1 as written. 2: Proceed with step 2 as written. 3: Proceed with step 3 as written. 4: Proceed with step 4 as written. 5: Proceed with step 5 as written.
Heat oil in a large skillet over medium heat. Add onion, bell pepper, and celery; cook until softened, about 5 minutes.
Add chicken and sausage; cook until browned, about 8 minutes. Sprinkle Cajun seasoning over the mixture.
Pour in broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
Fluff rice and serve alongside the chicken and sausage.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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