Andouille Sausage with Colorful Peppers and Onions Recipe
This Andouille Sausage and Peppers recipe features smoky, spicy sausage slices sautéed with colorful bell peppers and onions, seasoned with aromatic spices, and finished with fresh herbs. Perfect as a hearty main dish or served in a sub roll for a delicious sandwich.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Sausage
- 1 lb andouille sausages, sliced into 1-inch pieces (about 4 sausages)
Vegetables & Seasoning
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper, to taste
- 1/2 teaspoon dried thyme
Garnish & Serving
- Fresh parsley or cilantro, chopped (for garnish)
- Optional: 4 sub rolls or hoagie buns (for serving, if making sausage sandwiches)
Instructions
- Cook the Sausage: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the andouille sausage slices and cook for 8 minutes, turning occasionally, until the sausages are browned and cooked through. Remove the sausages from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced red, yellow, and green bell peppers, onion, and minced garlic. Sauté for 7 minutes until the vegetables are softened and slightly caramelized.
- Season the Dish: Add the smoked paprika, cayenne pepper if using, dried thyme, salt, and pepper to the vegetables. Stir well to coat evenly with the spices and cook for another 2 minutes until fragrant.
- Combine the Sausage and Veggies: Return the cooked andouille sausage to the skillet with the sautéed peppers and onions. Stir everything together and cook for an additional 4 minutes to heat through and allow the flavors to meld.
- Serve: Serve the sausage and peppers hot, either on its own as a main dish or spooned into sub rolls or hoagie buns for hearty sausage sandwiches. Garnish with fresh chopped parsley or cilantro for added freshness and color.
Notes
- Use mild or spicy andouille sausage depending on your heat preference.
- You can omit cayenne pepper for a milder dish.
- Substitute bell peppers with poblano or banana peppers for a different flavor.
- For added depth, deglaze the skillet with a splash of chicken broth or white wine before adding the spices.
- Leftovers reheat well and can be enjoyed wrapped in tortillas for a quick meal.
