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1 pound red potatoes, or yellow potatoes cut into 1-inch pieces
1 pound andouille sausage, cut into 1/2-inch coins
2 ears corn, cut into 1-inch rounds
2 red bell pepper, cut into 1/2-inch slices, or 1 cup packaged sliced bell peppers
3 tablespoons olive oil
3 tablespoons Cajun seasoning
16 ounces Soules Kitchen Blackened Chicken, refrigerated
3 green onions, thinly sliced
Louisiana-style hot sauce, for serving, optional
Preheat oven to 400°F. Toss potatoes, sausage, corn, bell peppers, olive oil and Cajun seasoning together in large bowl until coated. Arrange vegetables mixture in a single layer on baking sheet. Bake, flipping vegetables mixture halfway through, until crisp-tender, about 10 minutes.
Add chicken in a single layer over vegetables and cook for an additional 4 to 6 minutes, until fully heated through. Top with green onions. Serve with hot sauce and enjoy.
Tip: Substitute kielbasa for andouille sausage!
Tip: Packaged sliced bell peppers can usually be found in the produce aisle of your local grocer.
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