Description
This hearty Andouille sausage and peppers dish combines smoky flavors with vibrant vegetables, making it a satisfying meal for any occasion. Serve it over rice or with crusty bread to enjoy the delicious juices.
Ingredients
Scale
- 1 pound Andouille sausage, sliced into ½-inch rounds
- 2 tablespoons olive oil
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- Crusty bread or rice (for serving)
Instructions
- Slice the Andouille sausage into ½-inch rounds and set aside.
- Slice the onion and both bell peppers into thin strips. Mince the garlic and set aside.
- Measure out the smoked paprika, cayenne pepper, salt, and pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
- Add the sliced Andouille sausage to the skillet and cook for 5-7 minutes until browned. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pan.
- In the same skillet, add the sliced onion and sauté for 3-4 minutes until translucent.
- Add the sliced red and yellow bell peppers and cook for another 5-6 minutes until tender but still crunchy.
- Add the minced garlic and cook for 1-2 minutes, being careful not to burn it.
- Sprinkle in the smoked paprika, cayenne pepper, salt, and pepper, stirring to combine.
- Add the browned sausage back into the skillet and stir to combine, heating through for 3-4 minutes.
- Taste the mixture and adjust seasoning as needed, adding more cayenne for extra heat if desired.
- Remove from heat and sprinkle with freshly chopped parsley.
- Serve over rice or with crusty bread to soak up the juices.
- Serve hot and enjoy with friends and family.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in a skillet over medium heat until heated through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes