Andouille Sausage + Peppers Recipe

Get ready to fall in love with the bold, smoky flavors of this absolutely irresistible Andouille Sausage + Peppers Recipe! Succulent slices of juicy andouille combine with sweet bell peppers and caramelized onions for a meal so packed with flavor, every bite is pure comfort.

This one-skillet wonder comes together in just about 30 minutes—no fuss, tons of flavor, and almost no cleanup. It’s the perfect solution when you crave something hearty, colorful, and bursting with Cajun-inspired goodness. Best of all, it’s secretly healthy, naturally gluten-free, and endlessly customizable.

We make this at least once a week in my house, especially on nights when time is short and appetites are big. Serve it with rice, stuff it in a hoagie, or pile it over cauliflower mash—it’s a total crowd-pleaser and destined to become your new weeknight staple!

Why You'll Love This Recipe

• Ready in 30 minutes—perfect for busy evenings
• Rich Cajun flavors without complicated steps
• One-pan cleanup keeps life simple
• Incredibly versatile—serve over rice, pasta, or in a sandwich
• High-protein and gluten-free for a wholesome meal

Key Ingredients for Andouille Sausage + Peppers Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Andouille Sausage

The star of this dish, andouille brings deep smoky, spicy flavor that defines the whole recipe. Look for authentic Cajun-style andouille at most supermarkets, usually near the smoked sausages. Slice it into 1/2-inch rounds for perfect browning. If you prefer less heat, you can swap for smoked kielbasa or turkey sausage—the result will still be delicious, just a touch milder.

Bell Peppers

Vibrant red, yellow, and green peppers add sweetness, color, and crunch! Use a mix for the prettiest presentation and a balance of flavors. Cut into 1/2-inch strips for even cooking, and feel free to substitute with mini sweet peppers or even poblano for a slight kick.

Onion

Onion brings subtle sweetness as it caramelizes, marrying beautifully with the smoky sausage. Yellow or red onions work equally well; slice them thin so they meld into the sauce. Shallots or leeks are fine stand-ins if that’s what you have on hand.

Garlic

Fresh minced garlic infuses the dish with classic warmth and depth. Don’t skimp—use 3 big cloves, or add more if you love garlicky heat. Jarred or powdered garlic works in a pinch but fresh delivers that unbeatable punch.

Cajun Seasoning

This blend is key to kicking up the flavor profile. Store-bought works great, or you can make your own with paprika, cayenne, garlic powder, and thyme. If you need less heat, cut back on the cayenne; for extra boldness, add more!

Instructions for Andouille Sausage + Peppers Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Ingredients

Start by slicing the andouille sausage into hearty rounds and prepping all your veggies. Cut your onion into thin slices and the bell peppers into even strips—this helps everything cook at the same rate and ensures a perfect bite every time.

Sear the Sausage

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the sausage slices in a single layer. Let them cook undisturbed for about 3-4 minutes until browned, then flip and cook another 2 minutes on the other side. Remove the sausage to a plate and set aside.

Sauté the Vegetables

Add the remaining 1 tablespoon oil to the skillet. Toss in the sliced onion and all the bell peppers. Sauté for 5-8 minutes, stirring occasionally, until the vegetables are soft and starting to caramelize. Add a pinch of salt to help the veggies release their moisture.

Add Garlic and Spices

Stir in the minced garlic, Cajun seasoning, smoked paprika (if using), black pepper, and a bit more salt. Cook for 1 minute more, letting the spices become fragrant—your kitchen will smell amazing!

Combine and Finish

Return the browned sausage to the skillet. Mix everything together and cook for another 3-4 minutes, letting the flavors meld and the sausage heat through. Taste and adjust seasoning if needed.

Serve

Sprinkle the finished dish with chopped parsley and serve hot over steamed rice, warm quinoa, or with thick slices of crusty bread to soak up the juices.

Recipe Variations

Make It Spicier

Craving even more heat? Add a pinch of cayenne pepper or toss in sliced fresh jalapeños with the onions. You can also use extra-hot andouille if your grocery store carries it!

Veggie-Loaded Option

Feel free to throw in extra veggies like zucchini, mushrooms, or cherry tomatoes in step 3. They’ll add new flavors and help boost the nutrition without much extra work.

Chicken or Turkey Sausage Swap

If you want a lighter version, swap the andouille for chicken or turkey sausage. Both are delicious and work perfectly with the classic Cajun flavors—just use the same method for browning.

Sheet Pan Dinner

To make this a hands-off recipe, toss all the ingredients together on a baking tray and roast at 425°F for about 20-25 minutes. The results are still wonderfully caramelized and flavorful!

Low-Carb or Keto

For an ultra low-carb meal, skip the bread or rice and serve the sausage and peppers over cauliflower rice or sautéed greens.

Serving Suggestions

Serve your Andouille Sausage + Peppers piping hot over fluffy white rice or steamed quinoa for a hearty comfort bowl. For a party or sandwich night, pile the sizzling sausage and veggies into toasted hoagie rolls and top with melted provolone cheese. Don’t forget to sprinkle with fresh parsley or sliced green onions for a pop of color and zing!

Storage and Reheating

Leftovers keep beautifully! Store cooled sausage and peppers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm in a skillet over medium heat until hot, or microwave in 45-second bursts, stirring between each. This dish also freezes well—for best results, freeze in portions and thaw overnight before reheating. Note that reheated peppers will be softer but still tasty!

Frequently Asked Questions About Andouille Sausage + Peppers Recipe (FAQ)

Q: Can I use another type of sausage?
A: Absolutely! Smoked kielbasa, chicken, turkey, or even plant-based sausages all work. You’ll get a slightly different flavor, but the technique stays the same.

Q: How spicy is this dish?
A: Authentic andouille is a little spicy, but using sweet bell peppers balances the heat. To tone it down, choose a mild sausage or reduce the Cajun seasoning.

Q: Can I make this recipe ahead of time?
A: Yes! This dish reheats very well. Prep it up to 2 days in advance for quick lunches or dinners—the flavors actually deepen as it sits.

Nothing beats the smoky, zesty comfort of this Andouille Sausage + Peppers Recipe—easy, satisfying, and outrageously tasty! Give it a try and let me know your favorite way to serve it in the comments. Don’t forget to rate the recipe below if you loved it!