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One-Pot Cajun Thighs & Rice Grits

What better way to kick off the Mardi Gras season than with this one-pot cajun spice-inspired dish? The thighs turn moist and tender, and the cajun seasoning adds a spicy kick but is not overwhelming. The rice grits are cooked along with the chicken thighs and are perfect for soaking up all the flavorful juices.



Four bone-in chicken thighs

One 14 oz package of Andouille smoked sausage

Divine Quartet:

Half a red pepper roughly chopped

Half an onion, roughly chopped

One large or two small celery stalks chopped

Half a fennel bulb, top removed, chopped fine


3 1/2 cups chicken broth


1 1/2 cups Ralston Farm Corn Grits

Spice & Herbs:

Fennel and Fire Cajun blend

Salt to taste

Cilantro or parsley leaves


Preheat oven to 350 degrees.

Pat dry thighs and season both sides with Fennel and Fire Cajun seasoning.

Set Aside.

Slice sausage into 1/2-inch coins. Add them to the cast iron skillet. Cook until browned on both sides.

Remove to a plate covered with a paper towel to drain.

Turn the heat up to medium-high.

Add the chicken thighs to the skillet and brown on both sides. Remove thighs from the heat and set them aside. Turn the heat down to medium-low.

Add the Divine Quartet and saute until translucent, about 10 min. At about 5 minutes, sprinkle about a Tbsp of Cajun Seasoning on the vegetables, stirring occasionally, and saute for the remaining 5 minutes. This will help release the flavor of the spices.

Add the chicken broth to the pan with the vegetables and stir in the grits. Add the sausage back into the pan. Lay the four chicken thighs on top. Sprinkle the top with more Cajun seasoning. Using pot holders (the skillet is hot), cover the pan with aluminum foil - place it in preheated oven for 30 min. Remove the foil and continue to cook for another 30 min. Once cooking is complete, remove from oven. Sprinkle with cilantro or parsley leaves. Serve warm with a side of Corn on the Cob. Salt to taste.



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