If you’re seeking a dish that’s as lively and colorful as it is satisfying, look no further than Andouille Sausage & Peppers. This one-pan wonder brings together juicy, smoky sausage with a trio of vibrant sweet peppers and a golden crown of sautéed onions. Infused with aromatic garlic, earthy spices, and a quick simmer in savory broth, every bite teeters perfectly between the bold flavors of Cajun tradition and that comforting home-cooked heartiness we all crave. Whether you’re whipping up a weeknight dinner or prepping for a flavorful lunch, this recipe is sure to find a steady place in your regular rotation.
Ingredients You’ll Need
Making Andouille Sausage & Peppers is a breeze when you’ve got the right ingredients on hand—each one adds a layer of flavor, color, or texture that makes the dish truly unforgettable. Here’s why these essentials matter and how they join forces to create a taste explosion.
- Andouille sausage: Its bold, smoky spice is the star here—be sure to slice it thick for maximum flavor in every bite.
- Olive oil: A couple glugs help the sausage sizzle and the veggies shine with a savory sheen.
- Onion: Sliced onion lends mellow sweetness and depth that balances the sausage heat.
- Red bell pepper: Brings a pop of color and juicy sweetness—don’t skip it!
- Yellow bell pepper: Adds sunshine brightness and mild flavor to the skillet.
- Green bell pepper: A touch more bitterness to harmonize your pepper medley.
- Garlic: Fresh, minced garlic perfumes the whole kitchen with its mouthwatering aroma.
- Smoked paprika: This spice doubles down on the smokiness, making the flavor richer and more aromatic.
- Dried oregano: Just a hint lends a little herby backdrop that really complements the peppers.
- Black pepper: For a base of gentle heat that makes everything pop.
- Red pepper flakes (optional): Gives the final dish a kick—add to taste if you love extra spice.
- Chicken broth: A quick pour melds all the flavors, providing just enough saucy goodness for serving over rice or bread.
- Fresh parsley: Chopped parsley on top adds the perfect burst of color and freshness at the finish.
How to Make Andouille Sausage & Peppers
Step 1: Brown the Andouille Sausage
Start by heating the olive oil in a large skillet over medium-high heat. Once shimmering (but not smoking), add your sliced andouille sausage in a single layer. Let it sizzle for about 4 to 5 minutes until the pieces have beautiful, crispy edges underneath. This step not only locks in flavor but gives you bits of caramelized goodness to scrape up later. Remove the sausage to a plate for now—don’t worry, it’ll return for the finale!
Step 2: Sauté the Onions and Peppers
In the very same skillet (don’t waste that flavor!), toss in your sliced onion, red, yellow, and green bell peppers. Stir everything up to coat in the leftover oil and sausage bits, then let them cook for 6 to 7 minutes. You’re looking for the veggies to soften and develop a little caramelization around the edges—this is where the sweetness and depth really shine through.
Step 3: Add Aromatics and Spices
Next up: flavor bomb. Sprinkle in minced garlic, smoked paprika, dried oregano, black pepper, and a pinch of red pepper flakes if you’re feeling spicy. Stir constantly for about a minute—just long enough for your kitchen to smell absolutely heavenly and for those flavors to bloom without burning.
Step 4: Deglaze and Simmer
Pour the chicken broth into the skillet to deglaze, scraping up any browned bits from the bottom. Return your browned sausage to the pan and stir everything together. Let the mixture simmer for 3 to 4 minutes so the flavors meld and your sausage soaks up every aromatic note. By this point, you’ll have an enticingly glossy, savory skillet that’s truly hard to resist.
Step 5: Finishing Touches
Right before serving, scatter chopped fresh parsley all over the top. The green pops against the peppers and brings a light, herby lift that balances the richness of the dish. And with that, your Andouille Sausage & Peppers are ready to enjoy!
How to Serve Andouille Sausage & Peppers
Garnishes
A shower of freshly chopped parsley is the classic finish, but don’t be afraid to get creative—a squeeze of lemon or a few curls of shaved parmesan can really take things up a notch. If you crave more heat, a sprinkle of extra red pepper flakes or even a dash of hot sauce will bring the fire.
Side Dishes
Andouille Sausage & Peppers shines when spooned on top of fluffy white rice or buttered noodles, but it’s just as happy cuddled inside a crusty hoagie roll for a hearty sandwich. Roasted potatoes, cheesy polenta, or even a crisp green salad make fantastic companions, rounding out your Cajun-inspired meal.
Creative Ways to Present
Try threading the sausage and peppers onto skewers for a party-friendly main, or tuck leftovers into a warm tortilla for a different twist. You can even toss the whole skillet with cooked quinoa or cauliflower rice for a lower-carb option that still delivers loads of flavor.
Make Ahead and Storage
Storing Leftovers
Transfer cooled Andouille Sausage & Peppers to an airtight container and pop it into the fridge. It will stay delicious for up to 4 days, making it a perfect candidate for meal prep or speedy weekday lunches.
Freezing
This dish freezes beautifully! Let it cool completely, then divide it into freezer-safe containers or bags. Label, date, and freeze for up to 2 months. When you’re ready for a taste of Louisiana, thaw overnight in the fridge before reheating.
Reheating
Gently warm leftovers in a skillet over medium heat, adding a splash of chicken broth if needed to keep things moist and saucy. You can also microwave in short bursts, stirring once or twice, to avoid uneven heating.
FAQs
Can I use a different type Main Course, Skillet Meal
Absolutely! While the smoky, spicy kick of andouille makes this dish special, kielbasa, smoked turkey sausage, or even chorizo work well. Just keep in mind the flavor profile will change a bit.
Is this dish spicy?
Andouille Sausage & Peppers has a gentle warmth thanks to the sausage and smoked paprika, but the level of heat is very customizable. If you’re sensitive to spice, simply leave out the red pepper flakes. If you love bold flavors, add more!
What’s the best way to slice the vegetables?
For perfect texture, slice the onion and peppers lengthwise into 1/2-inch strips. This gives them the right balance of tenderness and bite, and looks gorgeous when tossed with chunky sausage slices.
Can Andouille Sausage & Peppers be made ahead?
Absolutely! This recipe is a meal prep hero. Make a batch up to 3 days ahead, store it in the fridge, and reheat as needed. The flavors deepen over time, making leftovers especially tasty.
Is it gluten-free?
Yes, as long as your sausage and chicken broth are certified gluten-free and you skip the bread or pasta, Andouille Sausage & Peppers is naturally gluten-free. Perfect for sharing with a variety of eaters!
Final Thoughts
There’s nothing quite like the aroma and flavor of a skillet filled with Andouille Sausage & Peppers. It’s bold, colorful, and fantastically easy—the kind of recipe you’ll find yourself turning to again and again. Give it a try, share it with friends or family, and enjoy the delicious simplicity of this Cajun-inspired classic!
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Andouille Sausage & Peppers Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Andouille Sausage & Peppers recipe is a flavorful and hearty dish that combines spicy sausage with sweet bell peppers, onions, and aromatic spices. Perfect for a quick and satisfying meal!
Ingredients
Ingredients:
- 1 pound andouille sausage, sliced into 1/2-inch pieces
- 2 tablespoons olive oil
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup chicken broth
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil: In a large skillet over medium-high heat, add olive oil.
- Cook sausage: Add sausage slices and cook for 4 to 5 minutes until browned. Remove sausage and set aside.
- Cook vegetables: In the same skillet, add onion and bell peppers. Cook for 6 to 7 minutes until softened and slightly caramelized.
- Add seasonings: Add garlic, smoked paprika, oregano, black pepper, and red pepper flakes. Stir for 1 minute until fragrant.
- Simmer: Pour in chicken broth and return the sausage to the skillet. Stir and simmer for 3 to 4 minutes until heated through and flavors blend.
- Garnish and serve: Garnish with parsley before serving.
Notes
- Serve over rice, pasta, or tucked into hoagie rolls for a hearty sandwich.
- For extra smokiness, grill the sausage before slicing.
- This dish reheats well and makes great meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Skillet Meal
- Method: Stovetop, Sautéing
- Cuisine: Cajun, Creole-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 6g
- Sodium: 1120mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
