Recipe

Gourmet-Style Andouille Sausage

Smoky, spicy, and deeply seasoned andouille with crisp edges and a bold Cajun kick. Great over rice or grits, tucked into rolls, or tossed with pasta for a fast weeknight win.

By Matt Campbell

•

4.8

A cast iron skillet filled with sliced andouille sausage with crisp browned edges, sautéed peppers and onions, and a glossy pan sauce

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Andouille is one of those ingredients that does way more work than it gets credit for. It shows up, brings smoke, heat, garlic, and that Cajun swagger, and suddenly your rice, beans, pasta, or soup tastes like you tried harder than you actually did.

This is my gourmet-style andouille sausage skillet. We sear the sausage until the edges go crackly, then build a fast sauce with peppers, onion, garlic, Cajun seasoning, a little tomato paste, and a hit of vinegar for brightness. It is bold, cozy, and weeknight friendly. Also, it makes your kitchen smell like you know exactly what you are doing.

A wooden cutting board with a whole andouille sausage, a chef's knife, sliced rounds, and a small bowl of Cajun seasoning

Why It Works

Crisp edges, juicy center: Searing the sausage first renders fat and builds a browned foundation for the sauce.
Big flavor, not fussy: A small amount of tomato paste plus stock turns into a glossy, clingy sauce in minutes.
Balanced heat: Cajun seasoning and smoked paprika bring punch, while vinegar and a touch of honey keep it bright and rounded.
Flexible finish: Serve it over rice, tuck it into sandwiches, or use it as a power topping for mac and cheese.

Pairs Well With

Buttery white rice or dirty rice
Creamy grits with sharp cheddar
Roasted broccoli or sautéed green beans
Crusty French bread for sauce-mopping duty

A shallow bowl of andouille sausage and peppers served over white rice with sliced scallions on top

Storage Tips

Refrigerate: Store in an airtight container for up to 4 days.

Reheat: Warm in a skillet over medium-low with a splash of water or stock until glossy again. Microwave works too, but the skillet brings the edges back to life.

Freeze: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.

Leftover glow-up ideas:

Fold into scrambled eggs with a little cheddar.
Stir into boxed mac and cheese with hot sauce.
Use as a pizza topping with peppers and pickled onions.

Common Questions

Is andouille sausage spicy?

Usually, yes. Most U.S. (Cajun or Louisiana-style) andouille is smoked and seasoned with garlic, pepper, and spices, but heat level varies by brand. If yours runs hot, use a mild Cajun seasoning blend or simply use less Cajun seasoning in the sauce.

Can I use kielbasa or smoked sausage instead?

Absolutely. You will still get smoke and richness, just with a milder spice profile. Add a pinch more Cajun seasoning and smoked paprika to get closer to that andouille vibe.

Do I need to poke holes in the sausage?

No. Keep it intact so it stays juicy. Sear it whole or sliced, and let the pan do the work.

How do I keep the peppers from getting mushy?

Cook them over medium-high heat until they blister a bit, then lower the heat when you add the liquid. You want tender with a little bite, not limp.

What is the best way to serve this for picky eaters?

Keep the sauce on the milder side and serve with rice, plus a simple veggie on the side. Offer hot sauce at the table for the spice lovers.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (cast iron or stainless steel is ideal for browning)
Cutting board and sharp knife
Wooden spoon or spatula
Measuring spoons

Andouille is my favorite kind of kitchen shortcut because it does not taste like a shortcut. The first time I really understood it, I was trying to make a “clean out the fridge” dinner with one sad bell pepper and half an onion. I browned some andouille, tossed in the vegetables, and finished with a splash of vinegar because the pan looked like it needed a wake-up call. The result tasted like a plan.

Now it is my go-to when I want bold flavor with low drama. Crisp sausage. Sweet peppers. Saucy bits. Rice underneath to catch everything. It is the kind of meal that makes you stand at the stove and “taste for seasoning” a few too many times.

Gourmet-Style Andouille Sausage

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

14 to 16 ounces fully cooked smoked andouille sausage, sliced into 1/2-inch rounds
1 tablespoon neutral oil (avocado, canola, or vegetable)
1 large yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 cloves garlic, minced
2 teaspoons Cajun seasoning (store-bought or homemade)
1 teaspoon smoked paprika
1 tablespoon tomato paste
1/2 cup chicken stock (or water)
1 tablespoon apple cider vinegar (or red wine vinegar)
1 teaspoon honey or brown sugar (optional, for balance)
1 tablespoon butter (optional, for a glossy finish)
Kosher salt and black pepper, to taste
Sliced scallions or parsley, for serving

For serving (pick one):

Cooked white rice, dirty rice, or grits
Crusty bread or hoagie rolls
Cooked pasta (penne is a great match)

Instructions

Sear the andouille. Heat a large skillet over medium-high heat. Add the oil, then add the sliced andouille in an even layer. Cook for 3 to 5 minutes, stirring once or twice, until the edges are deeply browned and a little crisp. Transfer the sausage to a plate.
Sauté the vegetables. Reduce heat to medium. Add onion and peppers to the same pan. Cook 6 to 8 minutes, stirring occasionally, until softened with some browned spots. If the pan looks dry, add a tiny splash of oil.
Add garlic and spices. Stir in garlic, Cajun seasoning, and smoked paprika. Cook 30 seconds, just until fragrant.
Build the sauce. Add tomato paste and stir for 1 minute to toast it slightly. Pour in chicken stock and scrape up the browned bits from the pan. Simmer 2 to 4 minutes, until reduced by about half and lightly syrupy.
Finish and balance. Stir in vinegar and honey (if using). Add the sausage back to the pan and simmer 2 minutes to heat through. If your Cajun seasoning is salty, wait to add extra salt until the end. Taste and adjust with salt and black pepper. If you want extra shine, stir in the butter off heat.
If you are using sausage that is not fully cooked, keep simmering until it reaches 165°F (74°C) in the center.
Serve. Spoon over rice or grits, or pile into toasted rolls. Finish with scallions or parsley. Optional but encouraged: hot sauce at the table.

Nutrition information is estimated.

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