Description
Andouille Sausage Skillet Recipe is a savory, quick dish for busy nights. This hearty, flavorful meal comes together fast, perfect for family dinners.
Ingredients
Scale
- Main Players:
- 1 lb Andouille sausage, sliced into 1/4-inch rounds
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 large yellow or white onion, diced
- Flavor Foundation:
- 2 tbsp olive oil (if needed)
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/2 cup chicken broth
- Spicy Kick & Aromatics:
- 1 tbsp Cajun seasoning (adjust to taste)
- 1 tsp smoked paprika
- Finishing Touches:
- 1/4 cup fresh parsley, chopped
Instructions
- Prep Your Veggies and Sausage:: First things first, get all your chopping out of the way. Slice your andouille sausage into nice, thick rounds—about a quarter-inch, maybe a bit more. Then, dice those colorful bell peppers and the onion. Mince your garlic. This is where I always have my mise en place looking like a hurricane hit it, but it gets the job done. Just make sure everything’s roughly the same size for even cooking, or you’ll have some crunchy bits and some mushy bits, and nobody wants that, hon.
- Brown the Sausage:: Grab a large, heavy-bottomed skillet—my trusty cast iron is perfect for this Andouille Sausage Skillet. Heat a tablespoon of olive oil over medium-high heat. Once it’s shimmering, toss in your sausage rounds. Let them get a good, deep sear, a nice golden-brown crust. This usually takes about 5-7 minutes. Don’t rush it! That browning builds flavor. I once tried to do it all at once in a smaller pan, and it just steamed. Big mistake. Work in batches if you need to, trust me on this one.
- Sauté the Aromatics:: Once the sausage is beautifully browned, remove it from the skillet and set it aside. Don’t clean the pan! Those browned bits? That’s flavor gold! Add your diced onions and bell peppers to the skillet, stirring them around in the leftover sausage drippings. Sauté them for about 5-7 minutes until they start to soften and get a little translucent. The kitchen will start smelling amazing right about now, a truly wonderful moment!
- Build the Flavor Base:: Now, add your minced garlic, Cajun seasoning, and smoked paprika to the skillet with the softened veggies. Stir constantly for about a minute, letting those spices bloom in the heat. Oh, the aromas! It’s an explosion of warmth and spice. Be careful not to burn the garlic here; that’s a sad, bitter flavor you definitely want to avoid in your Andouille Sausage Skillet. Keep it moving!
- Simmer and Combine:: Pour in the canned diced tomatoes (with their juices!) and the chicken broth. Give it a good stir, scraping up any delicious browned bits from the bottom of the pan. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes. This allows all those flavors to meld together beautifully. Sometimes I sneak a taste here, just to make sure it’s developing nicely, and honestly, it always is.
- Return Sausage and Finish:: Finally, add your browned andouille sausage back into the skillet. Stir everything together gently, making sure the sausage is coated in that luscious sauce and heated through. Let it simmer for another 5 minutes, uncovered, just to let the sauce thicken up a bit. Taste and adjust seasonings if needed—maybe a pinch more salt or a dash of hot sauce if you’re feeling feisty! Garnish with fresh parsley. It should look vibrant, smell incredible, and taste like a warm hug. What a truly satisfying Andouille Sausage Skillet!