Cajun Chicken, Andouille and Rice-a-Roni

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  • 3 tablespoons butter, divided
  • 3 tablespoons oil, divided
  • 1 small onion, diced
  • 1/2 green bell pepper, diced
  • 1 rib celery, diced
  • 1 small package chicken tenders, cut into chunks
  • 1 cup andouille sausage, sliced into 3/4 inch slices then quartered
  • 2 boxes chicken flavor Rice-a Roni
  • 1 1/2 cups low sodium chicken broth
  • 1 jar chicken gravy
  • 1 teaspoon Old Bay Seasoning


  1. In a large deep skillet melt 1 1/2 tablespoons butter with 1 1/2 tablespoons oil. Saute onion, bell pepper and celery until soft. Remove with slotted spoon to a bowl.
  2. Add chicken pieces and sausage quarters. Saute until some color shows on chicken. Remove to bowl with vegetables.
  3. Add remaining butter and oil to pan. Add the rice from the Rice-a-Roni, and let the pasta brown.
  4. Add water according to packages along with flavor packets.
  5. Stir in everything else, cover and cook until creamy.

Yield: 6 servings