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Dinner
Cajun Style Andouille Sausage Skillet with Mixed Peppers, Onions & Blistered Tomatoes
15
Mins
11
Ingredients
Ingredients
3 olive oil, divided
1 , each link cut in half on the bias
10 oz red, yellow and orange cherry tomatoes
3 sweet bell peppers (red, yellow and orange), seeded and sliced thin
1 Spanish onion, sliced thin
4 plump cloves of garlic, sliced thin
1/4 white wine
1/2 chicken stock
kosher salt
1 chopped parley
1 chopped oregano
A flavorful and spiced-up Aidells take on a one-skillet meal.
Directions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage and cook 2-3 minutes on all sides, until browned and heated through. Remove sausage from pan and set aside, covered, to keep warm.
- In the same skillet, add the cherry tomatoes, increasing heat to medium-high, shaking the pan until the tomatoes begin to blister. Remove tomatoes from pan and reserve with the sausages to keep warm.
- Reduce heat in skillet to medium. Add the remaining two tablespoons of olive oil to pan, and add the sliced peppers and onions along with a pinch of salt, stirring to coat with oil. Cook peppers and onions until beginning to caramelize and soften - 12-15 minutes. Add the sliced garlic and stir, cooking for another minute. Add a splash of chicken stock or white wine if bottom of pan appears dry. Add the white wine and chicken stock and stir, deglazing the pan.
- Add the sausage and cherry tomatoes back to the pan, stirring to incorporate. Increase heat, stirring to reduce the liquid to a glaze. Taste, and check seasoning. Stir in the chopped fresh herbs. Serve over rice or another steamed grain.
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