Andouille-Stuffed Chicken Thighs with Cajun Gravy
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These andouille-stuffed chicken thighs with Cajun pan gravy bring big flavor to the dinner table! We’re stuffing juicy chicken thighs with smoky andouille sausage, sautéed vegetables, and savory bread stuffing, then finishing them with a homemade gravy made from those skillet drippings. Now listen, if you’re looking to switch up your chicken dinner, this recipe right here is worth making. We get that skin golden, let the chicken finish in the oven, and use those browned bits in the pan to build a rich Cajun gravy. Serve it over mashed potatoes or rice, and you’ve got a Sunday dinner the whole family can dig into. I’m using savory cornbread for the stuffing, but you can use any type of plain dried bread you have on hand. White bread, French bread, sourdough, or wheat bread all work. Add your broth a little at a time so the stuffing holds together without getting soggy. GET THE FULL PRINTABLE RECIPE: https://smokinandgrillinwitab.com/andouille-stuffed-chicken-thighs-with-cajun-pan-gra
Tags: Smokin and Grillin with AB, Cookin with AB, stuffed chicken thighs, andouille stuffed chicken, Cajun chicken, chicken thighs recipe, sausage stuffed chicken, Cajun gravy, chicken and gravy, cornbread stuffing, baked chicken thighs, boneless chicken thighs, Southern cooking, Sunday dinner ideas, comfort food, cast iron chicken, homemade pan gravy, andouille sausage recipes
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