Description
A flavorful and hearty dish featuring spicy andouille sausage sautéed with sweet bell peppers and onions, seasoned with smoked paprika and thyme. Perfect served on its own or in a toasted hoagie bun for a classic sausage and peppers sandwich. Ready in just 30 minutes, this recipe balances smoky, spicy, and savory flavors for a satisfying meal.
Ingredients
Scale
Sausage
- 4 andouille sausages (about 1 lb), sliced into 1-inch pieces
Vegetables & Seasonings
- 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)
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
- You can adjust the amount of cayenne pepper based on your preferred spice level or omit it for a milder dish.
- To make it a complete meal, serve with crusty bread, rice, or over pasta.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- For extra depth of flavor, you can deglaze the skillet with a splash of white wine or broth after cooking the sausage.
- If preferred, substitute andouille sausage with other smoked sausages like kielbasa or chorizo.
