andouille sausage recipe

This spicy and satisfying Andouille Sausage with Sweet Potatoes and Brussels Sprouts is a nutritious and delicious sheet pan meal that&#039;s full of winter flavors!

Andouille Sausage with Sweet Potatoes and Brussels Sprouts

andouille sausage,

Brussels sprouts, (quartered, (if

potato,

onion,

olive oil

Salt and freshly ground pepper, (to taste)

Italian Seasoning

thyme

oregano

garlic powder

onion powder

Preheat oven to 400˚F.

Spray a large rimmed baking sheet with cooking oil.

Add cut sausages, brussels sprouts, sweet potatoes, and onion to the sheet pan.

Drizzle olive oil over the sausages and veggies.

Season all over with salt, pepper, Italian seasoning, thyme, oregano, garlic powder, and onion powder; mix and stir until everything is well combined.

Bake for 15 minutes; stir.

Continue to bake for 12 to 15 more minutes, or until veggies are tender.

Remove from oven.

Serve.

This easy gluten-free Red Beans and Rice with Sausage is an easy one pot meal perfect for busy weeknights! 

Red Beans and Rice with Sausage

Andouille Sausage, sliced

bell pepper, chopped

garlic, minced

(15 ounce) can red beans, drained and rinsed

(15 ounce) can dark red kidney beans, drained and rinsed

tomatoes

Italian seasoning

chili powder

garlic salt

paprika

chicken broth

bay leaves (optional)

jasmine rice (uncooked)

Heat a large pot or dutch oven with...

Heat a large pot or dutch oven with a lid to medium heat. Lightly spray pot with cooking spray and place sliced sausage in skillet.

Cook sausage for 2-3 minutes until browned.

Add olive oil, chopped onion, peppers and garlic...

Add olive oil, chopped onion, peppers and garlic and let cook stirring occasionally for 5 minutes.

Add drained and rinsed beans and the undrained...

Add drained and rinsed beans and the undrained tomatoes with green chilis.

Add spices, broth and bay leaves (if using)

Bring mixture to a simmer, reduce heat to...

Bring mixture to a simmer, reduce heat to low, cover, and let simmer for at least 30 minutes.

15 minutes before serving, add in the rice,...

15 minutes before serving, add in the rice, stir well and cover.

Stir well and fluff rice.

This is a hearty, rich, and satisfying with lots of the smokiness and spiciness common to Creole cuisine. I finished the dish with fresh thyme and parsley, but fresh scallions would have been lovely, too.

Quick Red Beans and Rice with Andouille Sausage

bay leaf

dry brown rice

smoked Andouille pork sausage

onion

green bell pepper

garlic (minced)

(15-ounccan red beans

(15-ounccan diced tomatoes (in their own juices)

salt

black pepper

cayenne pepper

Cajun

parsley

thyme leaves

Bring chicken broth and bay leaf to a boil in a small pot. Add the rice, cover, and reduce heat to low. Simmer for about 20-25 minutes if using white rice or about 40 minutes if using brown rice, until the broth has been absorbed into the grains. Turn off the heat and fluff the rice with a fork. Return the lid to cover and set aside.

Heat olive oil in a large skillet over medium heat. Add the sliced sausage rounds and cook, stirring occasionally, for 3-4 minutes, until browned on both sides. Use a slotted spoon to remove the sausage to a plate; cover to keep warm.

To the skillet with the rendered sausage fat, add the onion and green pepper and cook, stirring frequently, for about 3 minutes, until tender. Add garlic and stir constantly for 30 seconds, until fragrant. Stir in red beans, diced tomatoes and their juices, salt, black pepper, cayenne, and Creole seasoning.

Add the rice, parsley, and thyme. Cook for about 3 minutes, stirring occasionally, to allow flavors to blend. Return the sausage to the pan and stir to combine. Serve immediately.

Made this tonight! It was so good. A little spicy but nice flavor

This one-pot sausage and shrimp jambalaya brings bold Cajun flavors together in a single skillet for an easy, weeknight-friendly dinner. Andouille sausage, shrimp, and aromatic vegetables are simmered with rice, fire-roasted tomatoes, and warm spices until everything is tender, fluffy, and deeply seasoned. Finished with black-eyed peas for extra heartiness, this streamlined jambalaya delivers classic comfort with minimal cleanup, making it ideal for busy nights or casual gatherings.

One-Pot Sausage And Shrimp Jambalaya Recipe by Tasty

olive oil, divided

celery stalks,

sweet onion,

red bell pepper,

kosher salt

garlic cloves,

oz andouille sausage, sliced into ¼-inch rounds

lb raw large peeled deveined tail-off shrimp

cajun seasoning

hot smoked paprika

(15-ounce) can diced fire-roasted tomatoes, undrained

jasmine rice

black-eyed pea, drained and rinsed

parsley,

garlic bread,

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Make the jambalaya: Heat 2 tablespoons of the oil in a 10-inch high-sided skillet or a braiser over medium-high until shimmering, about 1 minute. Add the onion, celery, bell pepper, and a pinch of salt. Cook, stirring often, until the vegetables are softened, 5–6 minutes.

Add the garlic to the skillet mixture, and cook, stirring constantly, until fragrant, about 30 seconds.

Add the remaining 2 tablespoons oil to the skillet mixture, and let heat for 30 seconds.

Add the sausage to the skillet mixture, and cook, stirring occasionally, until slightly browned, 3–4 minutes.

Add the shrimp to the skillet mixture, and cook, stirring occasionally, until just coated in the oil, 1–2 minutes.

Add the Cajun seasoning, thyme, paprika, black pepper, and cayenne to the skillet mixture. Cook, stirring constantly, until the mixture is fragrant, 30–60 seconds.

Add the tomatoes and juices to the skillet mixture. Cook, stirring occasionally, until slightly bubbling, 2–3 minutes.

Add the broth and rice to the skillet mixture; stir to combine, then cover. Increase the heat to high, and bring to a boil. Reduce the heat to low, and simmer, undisturbed, for 10 minutes.

Uncover the skillet. Stir in the black-eyed peas, and cover again. Cook, undisturbed, until the rice is tender, fluffy, and cooked through, 10–15 minutes. Remove from heat, and let stand, covered, for 5 minutes. Uncover, and stir the mixture, fluffing the rice with a large fork.

Top with your favorite hot sauce and a handful of chopped celery leaves and/or parsley. Serve with a side of garlic bread.

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Top 4 andouille sausage recipe recipes from across the web

The most viewed andouille sausage recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Andouille Sausage with Sweet Potato...

Red Beans and Rice with Sausage

Quick Red Beans and Rice with Andou...

One-Pot Sausage And Shrimp Jambalay...

The most viewed andouille sausage recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine