Traditional gumbo with chicken, andouille sausage, and okra in a richly seasoned brown broth. Serve over rice for a hearty meal!

Mardi Gras may actually be on March 5, but a group of bloggers and I got together to share some recipes to prepare you for next week! I’ve been meaning to try my hand at homemade gumbo since our honeymoon to New Orleans, so this was just the motivation I needed. Since I dislike seafood I made a chicken and sausage version an threw in some okra for good measure!

The most intimidating part was making the dark brown roux. I’ve made plenty of tan roux in my life just never one this dark, but it is how you will get that rich brown broth color. Totally worth the effort as the flavors were incredible!

The other tricky part was finding the gumbo file. I researched ahead of time for substitutes and turns out adding okra will do the trick flavor-wise (another reason I added it) but I was lucky enough to find some gumbo file after all so I had both (although I did consider making fried okra instead). It did add an extra layer of rich flavor but if you cannot find it, maybe just add more okra ;-).

Check out these other delicious Mardi Gras recipes:

Cajun Chicken Pasta from Jolene’s Recipe Journal

Chicken and Sausage Gumbo from The Spiffy Cookie

Fastelaynsboller from Culinary Adventures with Camilla

King Bundt Cake from The Redhead Baker

King’s Cake Cinnamon Rolls from Kate’s Recipe Box

Mardi Gras Monkey Bread from Hezzi-D’s Books and Cooks

Muffaletta Salad from A Day in the Life on a Farm

Oven-Baked Mardi Gras Muffaletta Empanadas from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Shrimp and Grits from Cindy’s Recipes and Writings

Shrimp Creole from Caroline’s Cooking

Shrimp Dirty Rice from Palatable Pastime

Shrimp Etouffee from House of Nash Eats

One year ago: Pistachio Rice Crispy Treats

Two years ago: Coconut Pistachio Larabars

Three years ago: Strawberry M&M® Cheesecake Truffles

Four years ago: Black Bean & Chorizo Soup

Five years ago: Three Cheese Chicken and Artichoke Bake

Seven years ago: Almond Cherry Chip Blondies

Eight years ago: Apple Oatmeal Breakfast Muffins

CHICKEN & SAUSAGE GUMBO

Serves 6-8

Ingredients:

1 lb okra, stems removed and cut into 1/2-inch slices

1/2 cup water

12 oz. andouille sausage, sliced into 1/4-inch rounds

1 bunch celery, diced, leaves and all

1 green bell pepper, diced

1 large yellow onion, diced

1 bunch green onion, finely chopped (save some greens for garnish)

2-3 cloves garlic

1 cup all-purpose flour

2/3 cup vegetable or canola oil

6-8 cups chicken broth

Meat from 1 Rotisserie Chicken, chopped

1 (14 oz.) can diced tomatoes

1 bunch fresh parsley leaves, finely chopped

2 Tbsp Cajun seasoning

1 Tbsp gumbo file (optional)

Cooked rice, for serving

Directions:

1. In a medium saucepan, add the okra and 1/2 cup water. Bring to a boil, reduce to a simmer, cover and simmer for 8 minutes or until tender. Drain and set aside.
2. In a large, heavy bottom stock pot over medium-high heat place the sausage slices in one layer. Brown on both sides (2-3 minutes per side). Remove to a plate.\
3. Return pot containing grease over medium-high heat. Add celery, bell pepper, and onions to the pot, sauteeing until tender, about 8 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Transfer to a separate bowl and set aside.
4. Place pot back over medium-low heat. Add flour and oil and cook, whisking constantly for 30 minutes, or until thickened and chocolate colored (be careful not burn).
5. While whisking, slowly pour in 6 cups of the chicken broth. Add sausage, veggies and okra, chicken, tomatoes, parsley, and Cajun seasoning. Bring to a boil over medium heat, reduce to a simmer and cook for 30 minutes. Add more broth if desired and season to taste.
6. Remove from heat and slowly stir in the in the gumbo file. Serve warm over rice and top with reserved green onion.

Source: Adapted from Tastes Better from Scratch.

Check out all the amazing recipes today:

Brunch Beverages:

• Rhubarb-Fennel Pollen Fizz from Culinary Adventures with Camilla
• Bloody Mary with Everything Bagel Rim from Foxes Love Lemons
• White Wine Peach Cocktail with Honey Fig Syrup from Food Faith Fitness

Brunch Eggs:

• Polenta Cake Eggs Benedict from The Girl In The Little Red Kitchen
• Skillet Frittata from Quarter Life (Crisis) Cuisine

Brunch Mains:

• Oven-Fried Chicken and Biscuit Waffles from The Spiffy Cookie
• Quinoa Stuffed Peppers from Real Housemoms

Brunch Sides:

• Cheese Fondue Two Ways from Take A Bite Out of Boca
• Glazed Carrots with Rosemary from {i love} my disorganized life
• Chantilly Strawberry Roses from The Vintage Cook

Brunch Breads and Desserts:

• Carrot Cake Baked Oatmeal from Love and Confections
• Carrot Cake Baked Doughnuts from Chocolate Moosey
• Gluten Free Chocolate Hazelnut Crumb Cake from Cupcakes & Kale Chips
• Brunch Bread Pudding from Jane’s Adventures in Dinner
• Strawberry Skillet Sweet Rolls from Chelsea’s Messy Apron

After getting you liquored up yesterday with my Raspberry Tequila Sunrise, how about something savory? For brunch today I am serving up a combination of chicken & biscuits and chicken & waffles using my favorite technique for oven-fried chicken. But this time the Panko breading was seasoned with Cajun seasoning. Then I made waffles out of biscuit batter and topped it all off with a dollop of homemade basil pesto. For a sweeter option, this would also be great topped with some Bonne-Maman fruit preserves.

Don’t forget to check out all of our sponsors and giveaways for your chance to win some great prizes! Click HERE for more information.

One year ago: Spicy Edamame Burgers

OVEN-FRIED CHICKEN & BISCUIT WAFFLES

Serves 4

CHICKEN

2 chicken breasts, butterflied

1 egg white

1/2 cup Panko bread crumbs

1/2 Tbsp Cajun seasoning

WAFFLES

1-1/2 cups Bob’s Red Mill whole wheat pastry flour

2-1/4 tsp baking powder

1 tsp salt

1/2 tsp black pepper

1/4 cup (1/2 stick) cold unsalted butter, cut into pieces

1 cup buttermilk

Basil pesto, for topping

Directions:

1. Preheat oven to 425 degrees. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Set aside.
2. Place the egg white in a shallow bowl and lightly beat. Combine Panko and Cajun seasoning in a second shallow bowl. Dip the chicken into the egg then coat with the bread crumbs. Arrange on prepared rack and spray tops with cooking spray. Bake for 12-15 minutes or until golden and cooked through.

3. While the chicken cooks, prepare the waffles. Preheat a Belgian waffle iron per manufacturer’s instructions.

4. In a large bowl whisk together flour, baking powder, salt, and pepper. Cut in butter until mixture resembles coarse crumbs. Add buttermilk and stir with a fork until just combined.
5. Scoop batter into preheated waffle iron and cook until outside is golden brown and toasted. Repeat with remaining batter. Serve topped with a piece of chicken and a dollop of pesto.

Source: Chicken adapted from The New Way to Cook Light. Waffles adapted slightly from Breakfast for Dinner.

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Stovetop mac and cheese is my favorite kind because it is always extra creamy compared to the baked versions I have had. I once even made one so creamy it should’ve been illegal. But I do appreciate the crunchy tops they tend to get after being baked. I suppose a little trip under a broiler with a crumb topping would give me the best of both worlds, but that little idea will be saved for another day because it did not occur to me until just now while writing this post.

One year ago: Pumpkin Biscoff Cream Cheese Bread

STOVETOP CAJUN CHICKEN MAC AND CHEESE

Serves 4

Ingredients:

8 oz. dry penne or macaroni pasta

1 cup shredded or chopped cooked chicken

2-1/2 tsp Cajun seasoning

1-1/2 Tbsp unsalted butter

1 green bell pepper, small diced

2 cloves garlic, minced

1-1/2 Tbsp flour

2 cups milk

8 oz. freshly grated sharp cheddar cheese

2 oz. freshly shredded monterey jack cheese

1/2 tsp dry mustard

Directions:

1. Cook the pasta in boiling salted water according to package directions. Drain and set aside.
2. Toss the cooked chicken with 1 teaspoon Cajun seasoning. Set aside.
3. Melt the butter in a large sauce pot over medium high heat. Add the green bell pepper and garlic and saute briefly—about two minutes. Add the flour and stir constantly until it starts to turn a dark golden color. This will take about three minutes or so.
4. When the roux starts to turn brown, add the milk and keep stirring. Cook, while stirring, for about five minutes or until the sauce starts to get thick. Add the cheeses and mix to melt.
5. Add the remaining teaspoon and a half of Cajun seasoning, as well as the dry mustard, to the cheese sauce and mix well. Then, add the chicken and cooked noodles. Toss to coat and serve.

Source: Adapted slightly from Eat, Live, Run

I have a confession. I originally did make something using andouille sausage for the Holiday Recipe Club blog hop yesterday, and it was this mac and cheese. Instead I had decided to post something that was a little more in the spirit of the Mardi Gras holiday (hence the bananas foster muffins). But now it’s time to share the savory side of how this holiday was celebrated in my kitchen.

I cannot recall the last time I ate andouille sausage but such a question will become easy to answer now that I have made this because I definitely plan to make it again. Recipes that take traditional mac and cheese for a spin by adding other ingredients and seasonings, such as seen in this recipe, are some of my favorites. Mac and cheese really is a great base for the construction of a very delicious meal – after all, how can you go wrong with pasta and cheese?

One year ago: Pizza Bagels

CAJUN MAC & CHEESE

Serves 4

Ingredients:

12 ounces whole-wheat pasta

2 Tbsp olive oil

6 oz. andouille sausage, diced

2 bunches green onions, sliced

1 red bell pepper, chopped

1 Tbsp Cajun spice blend

2 Tbsp all-purpose flour

2 cups 2% milk

8 oz. sharp cheddar cheese, grated

Salt & pepper

Directions:

1. Bring a pot of salted water to a boil. Cook pasta for 1 minute less than package directs. Reserve 1 cup of cooking water then drain pasta.
2. In a large, deep skillet heat olive oil over high heat. Add sausage and cook, stirring, for 2 minutes or until it begins to brown. Add onions and pepper and cook for another 3 minutes. Add the Cajun seasoning and flour and cook, stirring, for 2 minutes longer. Gradually and carefully whisk in the milk. Whisk until sauce is thickened and smooth, about 5 minutes.
3. Add the cooked pasta and cheese to the skillet, tossing to combine. Add pasta water to thin sauce if necessary. Season with salt and pepper to taste. Reduce heat to medium low and cook for 1 minute. Serve.

Source: Adapted slightly from Handle the Heat, originally from Food Network Magazine March 2012.

Speaking of things I haven’t seen in awhile, after I did my best of 2011 recipe round-up I started to crave the lighter cajun chicken alfredo on that list which despite it’s awesome-ness I have neglected to make again. But since I sometimes like to change up recipes into new creations, I decided to get rid of the pasta and throw it on top of a pizza crust instead!

Ok ok, now bear with me on this one and enjoy the cheesy point I’m about to make because it’s the reason I bought this… The plate says it all. You can start making fun of me now, I give you permission. But you know what? I won’t care because it’s fun and truly was yummy.

One year ago: Black Cherry Vanilla Almond Smoothie

CAJUN CHICKEN ALFREDO PIZZA

Serves 3-4

Ingredients:

1 recipe pizza dough

1 Tbsp olive oil

1 boneless, skinless chicken breast

1 Tbsp + 1/2 tsp Cajun seasoning, divided

1 cup 2% milk

1 oz. reduced fat cream cheese

1 Tbsp flour

1/2 tsp salt

1/2 Tbsp light butter

2 cloves garlic, minced

1/2 cup Parmesan cheese

2 Tbsp sun-dried tomatoes, diced

1/4 tsp dried basil

1/2 cup frozen broccoli, thawed and chopped

1 cup Mozzarella cheese

1/8 tsp cayenne pepper (optional)

Directions:

1. Preheat oven to 425 degrees for at least 10 minutes with a pizza stone* on the middle rack.
2. Meanwhile, roll pizza dough onto a corn meal dusted pizza peel*.
3. Heat oil in a medium skillet. Season both sides of the chicken breast with 1 Tbsp Cajun seasoning. Brown for 5 minutes on one side, flip, and cover the skillet. Continue cooking until the chicken is done. Remove the chicken and allow to cool slightly before cutting into strips, or bite-sized pieces.
4. In a food processor or blender, combine milk, cream cheese, flour, and salt. Process until smooth and set aside.
5. In a medium sauce pan, melt butter over medium-high heat. Add garlic and saute for about 30 seconds.
6. Add the milk mixture to the pan. Stir constantly for about 2-3 minutes until the sauce begins to simmer. Keep stirring and let it cook for a couple minutes more. It should become thicker.
7. Remove from heat. Stir in Parmesan until melted, then add the sun-dried tomatoes, 1/2 tsp Cajun seasoning, basil, and cayenne and cover the pan immediately.
8. Let stand for at least 10 minutes prior to using. It will continue to thicken to desired consistency. Then spread sauce over pizza crust, and top with chicken, broccoli and cheese.
9. Shimmy the pizza from the pizza peel onto the pre-heated pizza stone and bake for 15-20 minutes, or until it the crust turns golden brown and the cheese starts to bubble. Allow to cool for 5 minutes then cut into slices.

*If you do not have a pizza stone or peel, roll dough out on a corn meal dusted baking sheet/pizza pan.

Source: Adapted from The Spiffy Cookie.

This creamy, lighter Cajun chicken alfredo is not only packed with flavor but also slightly lighter than traditional alfredo sauce!

Jump to recipe

I’m not a big fan of diets or restricting things. If you thrive off diets then you do you, its just not for me. I have done Whole30 once and a couple of the Beach Body meal plans but that was mostly to help curb sugar cravings more than anything. I’m not trying to never eat cookies again, but it would be nice if I didn’t crave them after every single meal of the day!

Instead I try to make slightly lighter versions of things and exhibit self control over portion sizes.

I cooked this for a group of friends and it was a raving success. The second servings I saw on some plates were as big as the first (so much for portion control haha)! This one definitely went into the regular rotation for dinner. I have since made other versions using goat cheese, avocado, and hemp seed instead of flour,

For the sauce, I used an alfredo base which I adapted slightly from Lauren at Nosh ‘N Nutrition. A little extra seasoning and some sun-dried tomatoes and you’ve got lighter Cajun chicken alfredo! Super creamy with a kick = fantastic!

Honestly, this alfredo base recipe has been my go-to for years now. I love that it’s slightly lighter (note: not claiming to he healthy) than the original and comes together quickly and easily! I need to see if I can make it even easier and make a slow cooker version like crockpot Cajun chicken pasta.

Serve this lighter Cajun chicken alfredo with roasted broccoli or homemade Olive Garden salad and garlic rolls.

Post updated 1/3/21, photo above is the original.

LIGHTER CAJUN CHICKEN ALFREDO

Print

Yield: Serves 4-6 Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 Tbsp olive oil, divided
• 2 boneless, skinless chicken breasts
• 2 Tbsp + 1 tsp Cajun seasoning, divided
• 1-13.25 oz box of  your favorite pasta (whole wheat penne for me)
• 2 cups 2% milk
• 3 oz. reduced fat cheese
• 2 Tbsp flour
• 1 tsp salt
• 2 cloves garlic, minced
• 1 cup shredded Parmesan, plus more for garnish
• 1/4 cup sundried tomatoes, sliced
• 1/2 tsp basil
• 1/4 tsp cayenne pepper (optional)

Directions

1. Heat 2 tablespoons olive oil in a large skillet. Season both sides of the chicken breasts with 2 Tbsp Cajun seasoning. Brown for 5 minutes on one side, flip, and cover the skillet. Continue cooking until the chicken is done. Remove the chicken and allow to cool slightly before cutting into strips or bite-sized pieces.
2. Cook pasta according to package directions; strain and set aside.
3. In a food processor or blender, combine milk, cream cheese, flour, and salt. Process until smooth and set aside.
4. In a medium-large sauce pan, heat remaining 1 tablespoon olive oil over medium-high heat. Add garlic and saute for about 30 seconds.
5. Add the milk mixture to the pan. Stir constantly for about 3-4 minutes until the sauce begins to simmer. Keep stirring and let it cook for a few minutes more. It should become thicker.
6. Remove from heat. Stir in Parmesan until melted, then add the sun-dried tomatoes, 1 tsp Cajun seasoning, basil, and cayenne and cover the pan immediately.
7. Let stand for at least 10 minutes prior to using. It will continue to thicken to desired consistency.
8. Mix the cut-up chicken and pasta into the sauce. Serve with extra Parmesan sprinkled on top.

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