Description

This vibrant Andouille Sausage & Peppers recipe is a hearty and flavorful skillet dish featuring spicy andouille sausage cooked with sweet, colorful bell peppers and onions, seasoned with smoked paprika and herbs. Ready in just 30 minutes, it makes a perfect easy weeknight meal or a satisfying sandwich filling.

Ingredients

Sausage

4 andouille sausages (about 1 lb), sliced into 1-inch pieces

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)

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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 6-8 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 bell peppers, onion, and garlic. Sauté for 5-7 minutes until the vegetables are softened and slightly caramelized.
Season the Dish: Add the smoked paprika, cayenne pepper (if using), thyme, salt, and pepper to the vegetables. Stir to coat evenly with the spices and cook for another 1-2 minutes until fragrant.
Combine the Sausage and Veggies: Return the cooked andouille sausage to the skillet with the peppers and onions. Stir everything together and cook for an additional 3-4 minutes to heat through and allow the flavors to combine.
Serve: Serve the sausage and peppers hot, either on its own or in a sub roll/hoagie bun for a sausage sandwich. Garnish with fresh chopped parsley or cilantro for a burst of color and freshness.

Notes

For extra heat, add more cayenne pepper or a pinch of crushed red pepper flakes.
The dish pairs wonderfully with crusty bread or rice if not using sub rolls.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To keep it gluten-free, omit the sub rolls or use gluten-free buns.
You can substitute andouille sausage with kielbasa or spicy Italian sausage for a different flavor profile.