Andouille Sausage, Peppers & Mushrooms

Andouille Sausage, Peppers & Mushrooms

Just a twist on the classic Sausage, Peppers & Onions. I had some Andouille sausage today (16 Oct 2019) and I really enjoyed that, very enjoyable. I put this dish together on a whim and it turned out perfect.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 ring Andouille sausage, (about 396 g / 14 oz)
  • 3 bell peppers, 1 red, 1 green, 1 yellow
  • 250 grams button mushrooms, (8 oz)
  • olive oil, as needed
  • black pepper, as desired

Instructions
 

  • Prep the ingredients by slicing the sausage into 1/4 inch pieces, slice the bell peppers into strips, and slice the mushrooms.
  • Heat a large pan on medium to medium high heat and add the sausage. Cook and stir the sausage occasionally until browned and cooked through.
  • Remove the sausage to a plate with a slotted spoon, draining as much fat as you can.
  • Wipe out the same pan and place back on medium heat and add the bell peppers. Cook, stirring occasionally, until the peppers are tender yet crisp.
  • Add the mushrooms and stir into the peppers. Season with black pepper as desired. Continue cooking, stirring often to work the mushrooms through the bottom of the pan, until the mushrooms are starting to wilt and release their water.
  • Add the sausage back to the pan and continue cooking, stirring occasionally, until the mushrooms are fully wilted and the sausage heated through. Serve with rice, enjoy.

Notes

Low cost per serving.
Just a different take on a classic dish.

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