Sizzling Andouille Sausage & Peppers Recipe: A Spicy Delight

Spicing up weeknight dinners becomes effortless with an andouille sausage and peppers dish that promises bold, mouthwatering flavors.

Zesty Louisiana-style ingredients dance together in a skillet, creating a meal that feels like a quick culinary adventure.

Louisiana’s famous sausage brings smoky intensity to this simple yet spectacular recipe.

Sharp bell peppers and robust spices complement the rich, hearty andouille, making each bite a celebration of southern cooking.

Sophisticated yet uncomplicated, this one-pan wonder delivers maximum taste with minimal effort.

Crisp edges, vibrant colors, and deep flavors guarantee a meal that will have everyone asking for seconds.

Dive into this irresistible combination and watch magic happen on your dinner plate.

Reasons to Try Andouille Sausage & Peppers

• Boost Flavor Complexity: Blend bold spices like curry powder, turmeric, and red curry paste create a stunning taste profile that transforms ordinary meatballs into a gourmet experience.
• Quick One-Pot Wonder: Single Dutch oven preparation means minimal cleanup, perfect for busy home cooks wanting delicious meals without extensive kitchen work.
• Nutritional Powerhouse: Plant-based meatballs combined with kale and coconut milk deliver a protein-packed, vegetable-rich meal that supports healthy eating without sacrificing satisfaction.
• Adaptable Dining Delight: Easily customizable dish works brilliantly for casual weeknight dinners, weekend gatherings, or meal prep, serving diverse dietary preferences with simple ingredient swaps.

Ingredients for Andouille Sausage & Peppers

Main Ingredients:

• Andouille Sausage: A spicy and smoky sausage that brings bold flavor to the dish.
• Peppers: Fresh vegetables that add vibrant color and sweet, slightly tangy taste.

• Onion, Garlic: Classic flavor base that creates a deep, savory foundation for the recipe.

• Salt, Black Pepper: Essential seasonings that enhance the overall taste of the dish.
• Olive Oil: Provides a smooth cooking medium and adds a subtle fruity undertone.

• Red Pepper Flakes: Adds a spicy kick and extra heat to the finished dish.

How to Cook Andouille Sausage & Peppers

Step 1: Prepare Sausage and Vegetables

Slice the andouille sausage into diagonal rounds. Chop the bell peppers into colorful strips.

Dice the onions into small, uniform pieces.

Step 2: Heat Up the Cooking Surface

Place a large skillet or cast-iron pan over medium-high heat.

Drizzle olive oil to coat the bottom of the pan, allowing it to shimmer and get hot.

Step 3: Brown the Sausage

Carefully add sausage slices to the hot pan.

Let them sizzle and caramelize, creating a golden-brown exterior. Flip pieces to ensure even cooking on all sides.

Step 4: Saute Vegetables

Add the chopped onions and bell peppers to the pan with the sausage. Stir and toss to combine, allowing vegetables to soften and develop slight char marks.

Step 5: Season and Enhance Flavors

• Paprika
• Garlic powder
• Dried thyme
• Black pepper
• Salt

Stir thoroughly to distribute seasonings evenly across the sausage and vegetables.

Step 6: Final Cooking

Continue cooking for 5-7 minutes, stirring occasionally.

Vegetables should be tender-crisp and sausage fully heated through.

Step 7: Serve and Enjoy

Transfer the sizzling mixture to a serving platter.

Garnish with fresh chopped parsley. Serve hot alongside rice, pasta, or crusty bread.

Tips for Andouille Sausage & Peppers

• Choose high-quality andouille sausage for maximum flavor, preferably from a local butcher or specialty store.
• Adjust red pepper flakes to match your heat tolerance, adding gradually for balanced taste.
• Dice peppers and onions uniformly to ensure even cooking and consistent texture throughout the dish.
• Keep heat at medium-high and stir occasionally to prevent vegetables and sausage from sticking or charring too quickly.
• Consider adding a splash of white wine or chicken broth during sautéing to boost the overall richness of the dish.

Variations on Andouille Sausage & Peppers

• Spicy Cajun Kick: Replace plant-based meatballs with authentic andouille sausage, adding cayenne pepper and paprika for bold Louisiana-style flavors.
• Mediterranean Herb Fusion: Swap curry powder with dried oregano and thyme, use feta cheese instead of kale, and add kalamata olives for a Greek-inspired version.
• Coconut Curry Infusion: Increase coconut milk, add green curry paste, include diced sweet potatoes, and garnish with fresh cilantro for a Southeast Asian profile.
• Vegetarian Harvest Bowl: Substitute meatballs with roasted chickpeas, use quinoa instead of orzo, incorporate roasted bell peppers and zucchini for a hearty plant-based meal.

Pairings with Andouille Sausage & Peppers

• Pair with Zesty Red Wine: Choose a bold Syrah or Zinfandel to complement the spicy andouille sausage and rich curry flavors, cutting through the dish's complexity.
• Boost with Crusty Garlic Bread: Select a rustic sourdough or French baguette to soak up the flavorful broth and provide a crunchy textural contrast to the tender meatballs.
• Cool Down with Citrus Slaw: Prepare a tangy cabbage and carrot slaw with lime juice and fresh herbs to balance the warm, spicy notes of the curry and sausage dish.
• Match with Crisp Pilsner: Select a light, refreshing beer like a Czech-style pilsner to cleanse the palate and provide a clean, hoppy counterpoint to the rich, spicy ingredients.

Storing Andouille Sausage & Peppers Correctly

Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Cool completely before sealing to prevent bacterial growth.

Transfer cooled soup to freezer-safe containers, leaving some space for expansion. Freeze for up to 2 months. Avoid freezing kale for best texture.

Place portion in microwave-safe dish, cover with lid or microwave-safe wrap. Heat in 30-second intervals, stirring between each to distribute heat evenly.

Pour soup into saucepan, add splash of vegetable stock to prevent sticking. Warm over medium-low heat, stirring occasionally until heated through. Add extra liquid if soup seems too thick.

FAQs

• What are the key spices in this recipe?

The key spices are curry powder, turmeric, and red curry paste, which create a rich, complex flavor profile that adds warmth and depth to the dish.

• Is this recipe vegetarian?

Yes, this recipe uses plant-based meatballs, making it a vegetarian-friendly meal that doesn’t compromise on taste or texture.

• Can I substitute any ingredients?

You can replace kale with spinach or Swiss chard, and use gluten-free orzo if needed. The coconut milk can also be swapped with another plant-based milk alternative.

• How spicy is this dish?

The spice level depends on the red curry paste you use. You can control the heat by choosing a mild or hot curry paste, or adjusting the amount of red pepper flakes when serving.

Andouille Sausage & Peppers Recipe

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4.7 from 37 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Spicy andouille sausage dances with sweet bell peppers in this classic Louisiana-inspired skillet sensation. Rich flavors meld together, creating a quick and satisfying meal that brings Southern comfort directly to your plate.

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Ingredients

Scale 1x2x3x

Meat and Protein:

• 1 (13 ounces/369 grams) package plant-based meatballs
• 1 andouille sausage

Vegetables and Aromatics:

• 1 onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon minced ginger
• 1 cup chopped kale
• Red pepper flakes

Liquids, Spices, and Other Ingredients:

• 2 tablespoons extra virgin olive oil
• 2 teaspoons tamari sauce (or soy sauce)
• 1 tablespoon curry powder
• 1 tablespoon red curry paste
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon turmeric powder
• 4 cups vegetable stock (organic)
• 1 (14 ounces/397 grams) can full-fat coconut milk
• 1/2 cup dried orzo

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Instructions

1. Prepare a Dutch oven and heat olive oil over medium-high temperature until shimmering.
2. Sauté chopped onions, minced garlic, and grated ginger until aromatics release their fragrant essence, approximately 2-3 minutes.
3. Introduce plant-based meatballs into the pan, carefully searing each side to create a delectable caramelized exterior.
4. Sprinkle curry powder, turmeric, and red curry paste across the meatballs, stirring to distribute spices evenly.
5. Pour Tamari sauce, vegetable stock, and coconut milk into the Dutch oven, creating a rich, flavorful liquid base.
6. Season the mixture with salt and freshly ground black pepper, ensuring balanced seasoning.
7. Add orzo and chopped kale, gently folding ingredients together to create a harmonious blend.
8. Reduce heat to low, allowing the mixture to simmer and meld flavors for 15-20 minutes until meatballs are thoroughly heated and orzo reaches perfect tenderness.
9. As the liquid reduces, the sauce will naturally thicken and develop deeper complexity.
10. Remove from heat and garnish with a sprinkle of red pepper flakes for an extra kick of heat.
11. Serve immediately alongside warm garlic bread or soft naan for a complete, satisfying meal.

Notes

• Swap sausage with plant-based alternatives for a vegetarian version that maintains the spicy, robust flavor profile.
• Adjust spice levels by reducing or increasing curry powder and red curry paste according to personal heat tolerance.
• Customize liquid consistency by adding more vegetable stock if you prefer a soupier texture or reducing liquid for a thicker stew-like dish.
• Use gluten-free orzo or quinoa to make the recipe suitable for gluten-sensitive individuals without compromising taste and texture.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Simmering
• Cuisine: Creole

Nutrition

• Serving Size: 4
• Calories: 310 kcal
• Sugar: 3 g
• Sodium: 850 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 3 g
• Protein: 14 g
• Cholesterol: 0 mg