Description
A flavorful and easy one-skillet meal featuring browned andouille sausage with sautéed bell peppers and onions, seasoned with Italian herbs and garlic. Perfect for a quick dinner that combines spicy and savory tastes.
Ingredients
Scale
Sausage and Vegetables
- 2 tablespoons olive oil, divided
- 12 to 14 ounces andouille sausage, cut into thin rounds between ⅛-inch and ¼-inch thickness
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 1 small yellow onion, cut into thin strips
- 1 teaspoon Italian seasoning
- 4 cloves garlic, minced or pressed
- Salt and freshly ground black pepper, to taste
- ½ teaspoon red pepper flakes, optional
- 1 green onion, sliced, for garnish
- Fresh chopped parsley or basil, for garnish
Instructions
- Heat the oil: Heat 1 tablespoon olive oil in a large skillet set over medium heat.
- Cook the sausage: Add sliced sausages to the heated oil and cook until browned on all sides, about 5 to 6 minutes.
- Remove sausage: Remove sausages from skillet and set them aside.
- Increase heat and add oil: Increase heat to medium-high, return skillet to heat and add remaining olive oil.
- Cook vegetables: Add the peppers and onions to the skillet, season with Italian seasoning, and cook for 4 to 5 minutes until crisp tender.
- Add garlic and season: Stir in garlic, season with salt and pepper, and cook for 1 more minute.
- Combine sausage and vegetables: Add sausages back to the skillet and cook for 1 minute until heated through.
- Adjust seasoning: Taste for salt and pepper and adjust accordingly.
- Garnish: Garnish with red pepper flakes, sliced green onions, and chopped parsley or basil.
- Serve: Serve immediately as is, or over rice or noodles if desired.
Notes
- This dish can be served alone or over a bed of cooked rice, pasta, or noodles for a more filling meal.
- Use any smoked sausage if andouille is unavailable.
- Adjust red pepper flakes amount to control spiciness.
- Fresh herbs like parsley or basil add a bright, fresh flavor as garnish.
- Leftovers can be refrigerated and reheated for up to 3 days.
