Ingredients
Sausage + Peppers
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 (12 oz.) package Cajun-style Andouille sausage
- 3 garlic cloves, minced
- 1 green bell pepper, chopped julienne-style
- 1 red bell pepper, chopped julienne-style
- 1 onion, sliced into moons
- 2 teaspoons Italian seasoning
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Instructions
- Prepare the sausage: Slice the Andouille sausage into bite-sized pieces, ensuring even cooking and easy eating.
- Heat the fats: In a large skillet over medium heat, melt the butter and olive oil together to create a flavorful cooking base.
- Sauté the sausage: Add the sliced sausage to the skillet and cook for about 5-7 minutes until browned and slightly crispy on the edges, stirring periodically to ensure even cooking.
- Add garlic and vegetables: Stir in the minced garlic, then add the julienned green and red bell peppers and sliced onions. Cook while stirring for another 5-7 minutes until the vegetables soften but still retain some texture.
- Season the dish: Sprinkle in the Italian seasoning, sea salt, and black pepper. Stir well to evenly coat the sausage and vegetables with the spices.
- Simmer briefly: Reduce the heat to low and allow the mixture to simmer for 2-3 minutes, letting the flavors meld together while ensuring the vegetables are tender.
- Serve: Remove from heat and serve the Andouille sausage and peppers hot, either on its own or paired with rice, pasta, or crusty bread for a satisfying meal.
Notes
- You can substitute Andouille sausage with any smoked or spicy sausage if unavailable.
- Adjust the seasoning according to your spice preference; adding crushed red pepper flakes will increase heat.
- For a gluten-free version, ensure that the Andouille sausage is labeled gluten-free.
- Serve with a side of cooked rice, pasta, or crusty bread to soak up the flavorful juices.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
