Description
This Andouille Sausage Peppers dish is a smoky, spicy, and flavorful meal made with sautéed bell peppers, onions, and juicy andouille sausage. It’s quick, easy, and perfect for a weeknight dinner, served over rice or in a hoagie roll.
Ingredients
– 12 oz andouille sausage, sliced
– 1 tablespoon olive oil
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 green bell pepper, sliced
– 1 small onion, sliced
– 2 cloves garlic, minced
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon dried oregano
– 1/4 teaspoon red pepper flakes (optional)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup chicken broth
– 1 tablespoon tomato paste
– 1 teaspoon Worcestershire sauce
– 1 teaspoon hot sauce (optional)
– 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
1. Heat olive oil in a large skillet over medium heat.
2. Add sliced andouille sausage and cook for 3-4 minutes until browned. Remove and set aside.
3. In the same skillet, add bell peppers, onion, and garlic. Sauté for 5 minutes until softened.
4. Stir in smoked paprika, oregano, red pepper flakes, salt, and black pepper. Cook for 1 minute.
5. Add tomato paste, Worcestershire sauce, and hot sauce, stirring to combine.
6. Pour in chicken broth and bring to a simmer.
7. Return the sausage to the skillet and stir everything together. Cook for another 3-4 minutes until heated through.
8. Garnish with fresh parsley and serve hot.
Notes
– Serve over rice, pasta, or in a toasted hoagie roll for a delicious sandwich.
– Adjust spice level by reducing or increasing the red pepper flakes and hot sauce.
– Can be made ahead and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 45mg