Cajun fun!

Cajun fun!


As most of us know, tomorrow is Fat Tuesday and for those in the south, that means yummy Cajun food! I like to celebrate Mardi Gras with a Crawfish bake!

If you don’t have the time or money to indulge in a giant feast with friends and dirty rice and king’s cake then here is a fun, yummy, easy to make Louisiana specialty that can make you feel like you are in the South for the festivities.

Chicken and Andouille Hash

servings: 4


  • 1 medium sweet onion                                                            $0.99/bag
  • 1/2 medium green or red bell pepper                                  $0.99 for 3
  • 1/2 teaspoon kosher salt, or more to taste                        $1.99
  • 1/2 teaspoon ground cayenne pepper                                 $1.49
  • 2 tablespoons vegetable oil                                                    $1.59
  • 1 pound Chicken (preferably Dark meat, skinless)         $1.49/lb
  • 4 ounces smoked (cooked) Andouille sausage                 $2.98
  • 2 tablespoons Creole (or whole-grain mustard)              $1.99
  • 2 cups shredded potatoes                                                        $1.98
  • 4 large eggs                                                                                  $0.79
  • Louisiana hot sauce (optional)                                              $1.66

Total = $17.94 Amount per serving = $4.49 or 12 servings at $1.50 each

As always, some of these items will already be in your pantry so it should not cost as much as it shows. And if you wanted to make as much as possible with this recipe you would be able to make 12 servings at $1.50 a serving!


  1. Dice onion and bell pepper in a medium bowl. Season them with half of the salt and half of the cayenne, stirring to coat evenly.
  2. Preheat the oven to 475 degrees.
  3. Heat the oil in a cast-iron skillet over medium-high heat.
  4. Trim the chicken, then cut into 1/2-inch pieces and place it in a bowl. Season evenly with the remaining salt and cayenne pepper. Chop the Andouille (keeping it separate from the chicken).
  5. Add the chicken to the skillet. Cook for 3 or 4 minutes, stirring until it loses its raw look. Add the Andouille and cook for 3 minutes, stirring constantly, then add the onion-pepper mixture and cook for about 6 minutes, until the onions are softened and lightly golden.
  6. Stir in the mustard, and then stir in the potatoes until well incorporated. Use the back of a spoon or a spatula to press down the hash mixture. Cook for 1 minute, then scoop and fold the mixture and press down again. Cook for about 6 minutes, stirring and pressing down with a spatula to maintain an even surface.
  7. Crack the eggs one at a time, letting them fall on top of the hash with a little space between them and making sure the yolks remain intact. Immediately transfer the skillet to the oven and cook for 3 or 4 minutes.
  8. Top with a dash of hot sauce.

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