Sautéed Andouille Sausage Peppers

This Andouille sausage with peppers is a simple yet flavorful dish perfect for weeknight dinners when you want something satisfying without a ton of fuss. It combines smoky sausage with sweet bell peppers and onions for a balance of bold and fresh flavors.

I first made this after spotting Andouille sausage on sale and it quickly became a go-to because it packs so much flavor with minimal ingredients and effort.

Ingredients

• One package of Cajun-style Andouille sausage: choose a well-spiced brand for rich smoky flavor and look for sausages that are firm and not overly greasy
• Three garlic cloves minced: fresh garlic brings brightness and depth that dried powders cannot match
• One green and one red bell pepper: both chopped julienne-style to cook evenly and add sweetness contrasting the sausage
• One onion: sliced into moons to soften and caramelize for sweetness that rounds out the dish
• One tablespoon unsalted butter: adds richness without overpowering the spice
• One tablespoon extra virgin olive oil: use a fresh batch for the best aroma and subtle fruitiness
• Two teaspoons Italian seasoning: an easy way to introduce herbs that complement meat and vegetables
• One teaspoon sea salt: to season and enhance all other flavors
• One teaspoon black pepper: freshly ground if possible for better pungency

Instructions

Prep The Sausage:

Chop the Andouille sausage into rounds or slice lengthwise for more surface area to sear. This helps develop that signature browned crust that adds texture and flavor complexity.

Build The Flavor Base:

In a medium skillet heat the butter and olive oil over medium-high. When melted and hot add the minced garlic and sausage pieces. Sauté the sausage on each side for two to three minutes until nicely seared. The garlic infuses oil and sausage with aromatic undertones that elevate the whole dish.

Add The Vegetables:

Add the sliced onions along with green and red bell peppers. Stir to combine evenly. The onions soften and become sweet while the peppers just start to char. Stir frequently to cook them evenly without burning.

Season And Simmer:

Sprinkle in the sea salt, black pepper, and Italian seasoning. Stir everything together to distribute the spices well. Continue cooking for 10 to 15 minutes until the vegetables are tender but still have some bite and the sausage is cooked through and caramelized.

Finish And Serve:

Remove from heat as soon as everything is cooked so the flavors remain fresh and vibrant. Serve immediately with your choice of basmati rice, brown rice, coconut rice, or even mashed potatoes to soak up all the delicious juices.

My favorite part has always been the way the garlic and spices toast in the fat from the butter and olive oil. It creates a sauce so simple yet comforting. This dish often reminds me of my weeknight dinners growing up when simplicity was key but we still craved something flavorful and satisfying.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet or microwave to avoid drying out the sausage and veggies. This dish also freezes well if portioned into freezer-safe containers. Let thaw overnight in the fridge before reheating on the stovetop.

Ingredient Swaps

If you can’t find Andouille try smoked kielbasa or spicy chorizo for similar smoky heat. Red bell pepper can be swapped for yellow or orange for sweetness without changing the texture much. Experiment with herbs like thyme or smoked paprika for a slightly different flavor profile.

Serving Ideas

Serve over fluffy jasmine rice with a squeeze of lime for brightness. Pair with garlic mashed potatoes or crusty French bread to mop up the sauce. A simple green salad dressed with vinaigrette balances the rich sausage and peppers.

This dish packs bold smoky flavor with bright vegetables making it perfect for easy weeknight meals. Enjoy the vibrant colors and effortless prep that make cooking a joy.

Frequently Asked Recipe Questions

→ What is the best way to slice Andouille sausage for cooking?

Slicing Andouille sausage into rounds or lengthwise strips works well. Rounds offer even cooking, while lengthwise slices create a fuller bite and better sear.

→ Can I use other types of peppers besides bell peppers?

Yes, poblano or banana peppers can add a different heat and texture, but bell peppers offer a sweet, mild balance perfect for this dish.

→ How do I achieve a good sear on the sausage and vegetables?

Cook over medium-high heat using a mix of butter and olive oil. Avoid overcrowding the pan to ensure each piece gets browned and caramelized.

→ What seasoning enhances the flavors best in this dish?

Italian seasoning adds a fragrant herb note, while sea salt and black pepper bring out the natural flavors of the sausage and vegetables.

→ What are recommended side dishes to serve alongside?

This pairs nicely with cooked rice varieties like Basmati or brown rice, as well as creamy mashed potatoes for a comforting complement.