Pope Fitness: Cajun Chicken Andouille Sausage Bake

Sometimes I buy food and I have no idea what to do with it. I happened to pick up some chicken andouille sausage last time I was going through the 5 for $20 section in the meat department. And of course, all of the recipes I found were NOT healthy. I had to get creative. I found some inspiration in a recipe for a jambalaya. Nothing better than a little Cajun flavor and a little zing!!

Chicken Andouille Sausage Bake

2 pounds russet potatoes, peeled and cubed

6 chicken andouille sausage links, sliced

2 heads of broccoli, chopped

Cajun seasoning 

Olive oil

3/4 cup low sodium chicken broth

Preheat oven to 400. Line 9×13 baking dish with foil making sure there is enough foil to wrap up around and seal during baking. Spray with non-stick spray or use olive oil to keep everything from sticking to the foil. Place in potatoes and sprinkle Cajun seasoning on top. Layer sausage on top and sprinkle more seasoning. Put broccoli on top, drizzle with olive oil and sprinkle more seasoning. Pour in chicken broth. Wrap foil around and seal by folding edge over. Bake at 400 for 1 hour. 

It was certainly a hit in this house! If you don’t like spicy things, cut back some of the cayenne pepper in the Cajun seasoning. My little guy wasn’t a fan of the “spicy hotdogs,” but are the crap out of the broccoli. 

  

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