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Cajun Drumsticks with Sausage and Okra

Cajun Drumsticks with Sausage and Okra
Cuisine: American
Recipe type: Meat & Chicken
Serves: 6

Prep time: 
Cook time: 
Total time: 

  • 1 teaspoon vegetable oil
  • 12 ounces smoked sausage, sliced ½-inch thick
  • 6 chicken drumsticks
  • 1 red onion, sliced into wedges
  • 2 garlic cloves, minced
  • 2 celery stalks, thinly sliced on the diagonal
  • 1 red bell pepper, stemmed and sliced ½-inch thick
  • 1 (28-ounce) can diced tomatoes in their juice
  • 2 cups chicken broth
  • ¼ teaspoon cayenne pepper
  • 2 cups frozen cut okra (from an 8-ounce package), thawed
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste

  1. Preheat a large skillet over medium-high heat.
  2. Add the oil followed by the sausage and cook, stirring often, until well browned, about 7 minutes.
  3. Transfer the sausage to a 4-quart slow cooker. Season the drumsticks with salt and pepper and add to the skillet used to cook the sausage.
  4. Brown the drumsticks well on all sides, cooking about 5 minutes per side, then transfer to the slow cooker along with the onion, garlic, celery, bell pepper, tomatoes and juice, chicken broth, cayenne, okra, salt, and pepper.
  5. Set the slow cooker to high and cook for 4-5 hours.
  6. Sprinkle with parsley and serve.Cajun Drumsticks with Sausage and Okra


Cajun Chicken Stuffed with Pepper Jack Cheese & Spinach

serves 2 (double ratio to make 4)


•    2 average sized chicken breasts
•    2 ounces pepper jack cheese, shredded (you can use up to 6 oz)
•    1/2 cup of cooked spinach (or defrost frozen spinach)
•    1 tablespoon olive oil
•    1 tablespoon Cajun seasoning (paprika, garlic powder, onion powder, cayenne pepper, oregano and thyme).
•    1/2 tablespoon breadcrumbs
•    Freshly ground black pepper and sea salt, to taste


1.    Preheat oven to 350 degrees.
2.    Pound the chicken breast flat, but not too thin.
3.    Throw in pepper jack cheese, spinach, salt and pepper into a medium sized bowl.
4.    In another bowl, mix the Cajon spices with the breadcrumbs.
5.    Provide a serving of about 1/4 c of the spinach mixture onto each chicken breast.
6.    Make rolls of each chicken breast firm and tie the rolled chicken with string or hold together with plenty of toothpicks.
7.    Spread olive oil onto each chicken.
8.    Add the Cajon seasoning on top.
9.    Place a sheet of foil onto a tray and the lay chicken rolls with folded parts facing down onto the sheet.
10.    Let the chicken cook through for 35 to 40 minutes.
11.    Take out toothpicks or ties before serving.
12.    Bon appetite!



Post thanks to Steven Goldstein – The Los Angles Painters