If you’re on the hunt for a dinner that bursts with bold flavor and comes together in no time, look no further than this Andouille Sausage & Peppers recipe. Juicy, smoky sausage mingles with a rainbow of sweet bell peppers and a kick of Cajun spice, all sizzling together in one skillet. Whether you’re feeding a busy family or just craving something hearty and colorful after a long day, you’ll love how simple, vibrant, and deeply satisfying this dish is. Andouille Sausage & Peppers checks every box: quick, crowd-pleasing, and absolutely delicious.
Ingredients You’ll Need
The magic of Andouille Sausage & Peppers is how a handful of simple ingredients can create such a big, bold taste. Each item in the list adds its own essential touch, from smoky richness to bright crunch, making every bite memorable.
- Olive oil: The rich, fruity base that gets all the flavors going and helps everything cook evenly.
- Andouille sausage: The star ingredient, packed with Cajun spices and enough smoky flavor to make the whole dish sing.
- Red bell pepper: Adds a pop of sweetness and beautiful color contrast.
- Yellow bell pepper: Brings a sunny sweetness and vibrant visual appeal.
- Green bell pepper: Offers a slightly grassy, earthy bite that balances out the sweeter peppers.
- Red onion: A little sharp, a little sweet, it deeply flavors the entire skillet.
- Garlic cloves: That irreplaceable aromatic punch—don’t skimp!
- Smoked paprika: Doubles down on the smokiness and brings warmth to the party.
- Crushed red pepper flakes (optional): For a gentle heat boost—add as much or as little as you like.
- Salt and black pepper: Essential for seasoning and balancing all the flavors.
- Fresh parsley (optional): A fresh, herbal finish that makes the dish pop right before serving.
How to Make Andouille Sausage & Peppers
Step 1: Brown the Andouille Sausage
Start by heating your olive oil in a large skillet over medium-high heat. Once it’s shimmering, toss in those thick rounds of Andouille sausage. Let them sizzle and brown for 4 to 5 minutes—don’t rush it! This is how you build a caramelized crust and layers of flavor. Once browned, scoop the sausage out and set aside, leaving those savory bits in the pan.
Step 2: Sauté the Peppers and Onion
To the same skillet, add your sliced red, yellow, and green bell peppers along with the red onion. Let everything sauté for 6 to 8 minutes, stirring occasionally, until the veggies are softened and just starting to caramelize on the edges. This step makes the peppers tender but still vibrant, infusing the Andouille Sausage & Peppers with sweet and savory notes.
Step 3: Add Garlic and Spices
When the peppers are just right, stir in your minced garlic, smoked paprika, and crushed red pepper flakes if you like it spicy. Let them cook for one minute—just enough for the garlic to lose its raw edge and the spices to become fragrant. Your kitchen should now smell absolutely irresistible.
Step 4: Bring It All Together
Return the perfectly browned sausage to the skillet and give everything a good mix. Let it heat through for another 2 to 3 minutes, letting all the flavors marry and the dish reach piping hot perfection. Taste, then season with salt and black pepper to your preference. That’s it! Your Andouille Sausage & Peppers skillet is ready to serve.
How to Serve Andouille Sausage & Peppers
Garnishes
A bright finish always takes a good dish to great—sprinkle chopped fresh parsley over the top just before serving for a punch of color and a touch of herby freshness. If you want even more flair, add a squeeze of fresh lemon juice or a few thinly sliced green onions on top.
Side Dishes
Andouille Sausage & Peppers loves pairing up with all sorts of sides. Serve it over fluffy cooked rice to soak up all the juices, tuck it into a toasted hoagie roll for a spicy sandwich, or let it shine next to crispy roasted potatoes. If you’re feeling extra fancy, try serving it with a creamy polenta or a side of buttered noodles.
Creative Ways to Present
Switch things up by stuffing your Andouille Sausage & Peppers into warm tortillas for a Cajun-inspired taco night, pile it high on top of baked sweet potatoes, or let it cool slightly and toss it with cooked pasta for a zesty main course salad. The sky’s the limit when it comes to serving up this colorful medley!
Make Ahead and Storage
Storing Leftovers
After you and your crew have had your fill, store leftover Andouille Sausage & Peppers in an airtight container in the refrigerator. It will stay fresh and flavorful for up to three days, making easy work of hearty lunches or snappy dinners later in the week.
Freezing
For longer storage, portion the cooled Andouille Sausage & Peppers into freezer-safe containers or bags. Pop them in the freezer for up to two months—just label clearly so you can enjoy a taste of Cajun sunshine whenever the craving strikes!
Reheating
To reheat, simply warm the leftovers in a skillet over medium heat until heated through, adding a splash of chicken broth, water, or even white wine to loosen things up if necessary. The microwave also works nicely for individual servings; just cover loosely and heat in short bursts, stirring in between for even warming.
FAQs
Can I use a different type Main Course
Absolutely! If you prefer a milder flavor, feel free to swap in kielbasa or smoked sausage. The character of Andouille Sausage & Peppers is best with the classic Cajun links, but other firm, fully cooked sausages will work in a pinch.
Is this recipe spicy?
The dish has a gentle kick thanks to the smoked paprika and (optional) crushed red pepper flakes, but it’s definitely manageable for most palates. You can always adjust the amount of spice to taste or leave out the pepper flakes for a milder version.
Can I make Andouille Sausage & Peppers ahead of time?
Yes! The flavors actually deepen if you prep this ahead. Store in the fridge and simply reheat before serving—just wait to sprinkle on the fresh parsley until the last minute for maximum color and pop.
What’s the best way to slice the peppers and sausage?
Cut the sausage into 1/2-inch rounds for hearty bites that hold their shape. For the peppers and onions, aim for thin, even strips so they cook at the same pace and mingle perfectly with the sausage.
How can I make it saucier?
If you crave more sauce, splash a little chicken broth or white wine into the pan after adding the garlic and spices. Let it bubble for a moment to create a silky coating for your Andouille Sausage & Peppers, perfect for spooning over rice or sopping up with crusty bread.
Final Thoughts
If you’re ready to add a little New Orleans flair to your weeknight routine, I can’t recommend Andouille Sausage & Peppers enough. It’s quick, gorgeous, and endlessly flexible for whatever you’ve got in your kitchen. Give it a try this week and watch everyone come running to the table!
Print
Andouille Sausage & Peppers Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Andouille Sausage & Peppers recipe is a flavorful Cajun-inspired dish that combines spicy sausage with colorful bell peppers and onions. It’s a quick and easy stovetop meal perfect for busy weeknights.
Ingredients
Andouille Sausage:
- 1 tablespoon olive oil
- 1 pound andouille sausage, sliced into 1/2-inch rounds
Peppers:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium red onion, sliced
- 3 garlic cloves, minced
Seasonings:
- 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 skillet: Heat olive oil in a large skillet over medium-high heat.
- Cook sausage: Add sliced andouille sausage and cook for 4–5 minutes until browned. Remove from skillet and set aside.
- Sauté peppers: In the same skillet, cook bell peppers and onion for 6–8 minutes until softened.
- Add seasonings: Add garlic, smoked paprika, and crushed red pepper flakes; cook for 1 minute.
- Combine: Return sausage to the skillet, stir to combine, and cook for 2–3 minutes.
- Season and serve: Season with salt and pepper, garnish with parsley, and serve.
Notes
- Serve over rice, in a hoagie roll, or alongside roasted potatoes.
- For a milder version, use kielbasa or smoked sausage.
- Add chicken broth or white wine for more sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 5g
- Sodium: 950mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
