These spicy Cajun Chicken and Andouille Subs are full of chicken, sausage, peppers, onions, and provolone cheese, plus a zesty cajun sauce.

 
Cajun seasoning, garlic powder, and onion powder intensely flavor the chicken. The sauce is mayonnaise-based and flavored with Creole mustard, horseradish, dill pickles, Worcestershire sauce, lemon juice, and hot sauce. It can be made 2 to 3 days ahead of time. In fact, it is best to make it at least a few hours ahead of time so the flavors have time to marry.
MAIN INGREDIENTS:

Andouille Sausage– andouille is a smoked cajun sausage with lots of spices. If you don’t have any, just use kielbabsa. It won’t have the spiciness of andouille, but it will still be delicious.
Chicken– I use chicken thighs because they are juicier and have more flavor than chicken breasts. You can use chicken breasts as a substitute. The chicken is coated in a spice blend of Cajun seasoning, salt, pepper, garlic powder, and paprika. Bell Peppers and Onions– I use a combination of green and red bell pepper but you can use all one or the other.
Cheese– I use provolone, but pepper jack, mozzarella, or monterey jack are good choices too.
Bread– I like to use crusty sub rolls.

 
EQUIPMENT NEEDED FOR CAJUN CHICKEN AND ANDOUILLE SUBS:
Cast Iron Pan– a cast iron pan is best for cooking the sausage, chicken, peppers, and onion. Cast iron gets really hot and retains heat well. It’s really good for searin...