# Cajun Chicken Sausage and Cabbage Skillet 4 portions · US measures · keto · 5 min publisher preparation · 20 min Cajun Chicken Sausage and Cabbage Skillet. Original recipe adapted with source quantities and workflow. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Cut chicken into small bites and slice smoked sausage.
Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
2 count chicken breastchopped into bite sized pieces about 2 cups	Season chicken with Cajun mix; brown in olive oil over medium, add sausage until browned; reserve.	Return chicken and sausage to cabbage; toss and season to taste.
2 tsp cajun seasoningor your favorite all purpose seasoning
12 oz smoked sausagesliced about 2 cups
1 tbsp olive oil
1 tbsp butter	Without washing pan, fry cabbage and garlic in butter over medium to preferred tenderness.
2 clove minced garlic
4 cup chopped cabbage
to taste salt and pepper to tasteSource does not state an amount; measure to taste or as needed.

## Ingredients - 1 tbsp olive oil - 2 count chicken breast — chopped into bite sized pieces about 2 cups - 2 tsp cajun seasoning — or your favorite all purpose seasoning - 12 oz smoked sausage — sliced about 2 cups - 1 tbsp butter - 2 clove minced garlic - 4 cup chopped cabbage - to taste salt and pepper to taste. Source does not state an amount; measure to taste or as needed. ## Equipment - Lidded skillet - Mixing bowl - Instant-read thermometer ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Meat.** Season chicken with Cajun mix. Warm the listed olive oil over medium and brown the chicken. Add smoked sausage and cook until browned with crisp edges; remove the meat to a plate. 2. **Cabbage.** In the same skillet, melt butter and add garlic and cabbage. Fry over medium, stirring occasionally, until the cabbage reaches the texture you prefer. 3. **Finish.** Return chicken and sausage, mix, and adjust salt and pepper to taste. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: 503 kcal; protein: 42.5 g; total carbs: 8.6 g; fiber: 1.9 g; net carbs: 6.7 g Publisher estimate per original portion; proportional ingredient scaling preserves that portion. Known allergens for these plates: milk. Check product labels and cross-contact. ## First-cook checks and limits - The publisher lists olive oil without placing it; this adaptation uses it to brown the meat. - Smoked sausage protein species is not specified; recipe combines chicken and sausage. - Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Annie. This adaptation has not been kitchen-tested. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Annie: Cajun Chicken Sausage and Cabbage Skillet](https://thebestketorecipes.com/cajun-chicken-sausage-and-cabbage-skillet/) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-cajun-chicken-sausage-and-cabbage-skillet/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.