Description
A flavorful and easy Cajun-inspired skillet dish featuring spicy andouille sausage sautéed with colorful bell peppers, onions, and aromatic spices. This vibrant recipe is perfect for a quick weeknight dinner and can be served on its own, over rice, or in a hoagie roll.
Ingredients
Scale
Ingredients
- 1 tablespoon olive oil
- 1 pound andouille sausage, sliced into 1/2-inch rounds
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium red onion, sliced
- 3 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Heat the oil and brown the sausage: Heat the olive oil in a large skillet over medium-high heat. Add the sliced andouille sausage and cook for 4–5 minutes, stirring occasionally, until browned. Remove the sausage from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the sliced red, yellow, and green bell peppers along with the sliced red onion. Sauté for 6–8 minutes until the vegetables are softened and slightly caramelized.
- Add seasonings and garlic: Stir in the minced garlic, smoked paprika, and crushed red pepper flakes, cooking for an additional 1 minute to release the flavors.
- Combine sausage and finish cooking: Return the browned andouille sausage to the skillet. Stir everything together and cook for another 2–3 minutes until heated through.
- Season and garnish: Season with salt and black pepper to taste. Garnish with chopped fresh parsley if desired. Serve warm.
Notes
- Serve over rice, in a hoagie roll, or alongside roasted potatoes for a complete meal.
- For a milder flavor, substitute andouille sausage with kielbasa or smoked sausage.
- Add a splash of chicken broth or white wine while cooking if you prefer a saucier dish.
