Description
A flavorful and hearty Cajun-inspired dish featuring spicy andouille sausage sautéed with colorful bell peppers, red onion, and aromatic garlic. Perfect for a quick and satisfying weeknight meal, this skillet recipe offers a balance of smoky, savory, and slightly spicy flavors, served as a main course that can be enjoyed on its own or with rice, hoagie rolls, or roasted potatoes.
Ingredients
Scale
Main 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 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 Aromatics and Spices: Stir in the minced garlic, smoked paprika, and crushed red pepper flakes (if using). Cook for 1 minute more, allowing the garlic and spices to become fragrant.
- Combine Sausage and Vegetables: Return the browned andouille sausage to the skillet. Stir well to combine all ingredients and cook for an additional 2–3 minutes until everything is heated through.
- Season and Garnish: Season the mixture with salt and black pepper to taste. Garnish with chopped fresh parsley if desired, and serve immediately.
Notes
- Serve over rice, in a hoagie roll, or alongside roasted potatoes for a complete meal.
- For a milder flavor, substitute the andouille sausage with kielbasa or smoked sausage.
- To add more sauce, splash a little chicken broth or white wine into the skillet while cooking.
