Kicking Cajun Chicken

1/4 cup vegetable oil
1-1/2 to 2 pounds boneless-skinless chicken
1 to 2 pounds Cajun sausage (or add 1 pound shrimp or peeled crawfish tails)
4 cans Del Monte Cajun-stewed tomatoes
1 can Rotel tomatoes (mild or extra hot)
Rice or pasta

In medium boiler or medium iron pot, heat 1/4 cup vegetable oil. Brown chicken in pot until done; set chicken aside. Remove skin from Cajun sausage and add to pot. Stir; cook until done, draining any excess oil from pot. Cut cooked chicken up into small chunks; add to pot with sausage. Add cans of Cajun stewed tomatoes and can of Rotel tomatoes (for more kick, add extra-hot Rotel tomatoes). Mix together, cover and cook on low heat 45 to 50 minutes. Stir occasionally.

May add 1 pound shrimp or peeled crawfish to ingredients. Serve over rice or pasta.

Return To:

Cajun Country -- New Iberia, Louisiana