Chicken and Cajun Pork Sausage Stroganoff

Recipe for Chicken and Cajun Pork Sausage Stroganoff
Becky Luigart-Stayner


3 tablespoons vegetable oil
3 tablespoons butter
2 boneless, skinless chicken breast halves, cut into bite-size pieces
2 links cajun pork sausage, cut into bite-size pieces
cajun seasoning, to taste
poultry seasoning, to taste
garlic powder, to taste
cayenne pepper, to taste
smoked paprika, to taste
dash of cumin
dash of chili powder
1 onion, finely chopped
2 tablespoons all-purpose flour
3 to 4 cups chicken stock
2 cans (10.5 ounces each) cream of mushroom soup
3/4 cup sliced fresh mushrooms
1/2 cup sour cream, or to taste
freshly ground black pepper, to taste
12 ounces cooked egg noodles


Heat oil and butter in a skillet over medium heat.

Sprinkle chicken and sausage pieces with cajun and poultry seasonings, garlic powder, cayenne, paprika, cumin, and chili powder.

Transfer to skillet and brown on all sides. Add onions and cook for 2 to 3 minutes, or until translucent. Sprinkle with flour and stir, scraping bottom of skillet. Cook for 3 to 4 minutes more, stirring. Add chicken stock and bring to a boil. Reduce heat to simmer. Add mushroom soup and stir. Add mushrooms and simmer for 30 minutes. Add sour cream and stir. Season with pepper. Serve over egg noodles.


Makes 4 to 5 servings.

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