I love our smoked andouille sausage and this andouille sausage recipe is one of our favorite sausage recipes.
Our smoked andouille sausage is a beautiful rope of perfectly spiced sausage that has been gently kissed with just the right amount of smoke in our smokehouses. It’s fully cooked, so it’s a great ingredient to use in jambalaya, gumbo, or a skillet (like this recipe)!
I like spicy food, but I don’t like burn-y food, if that makes sense. Anyone can make something so incredibly hot and spicy that you can’t really taste any flavors; it’s simple, just add a bunch of cayenne pepper to anything! However, to make something that has heat but still shows off flavor takes skill, and that’s what our andouille sausage has – balanced heat and flavor.
Here are a few notes on ingredients that you’ll want to check out:
- We are basing this recipe on a blend of Creole and Cajun flavors so we use diced tomatoes from Creole cooking and Cajun seasoning.
- We should use celery in our andouille sausage skillet to complete the “holy trinity” of bell pepper – onion – celery that these cuisines feature, but we don’t think the celery cooks quickly enough in this dish, so we leave out, but we do add garlic.
- If you like crunchy celery, feel free to add it in!
- We also picked red bell pepper for our photo because it looked pretty with our tri-color pasta, but green is more authentic.
- For pasta choice, we like the colors of tri-color rotini and think rotini shape works well to get the tomato to stick to the pasta. You can use macaroni or any similar pasta however!
This andouille sausage really is just an easy one dish recipe to enjoy any weeknight that you need a quick meal that is filling, flavorful, and a little warming. Feel free to tweak the recipe to suit your needs and tastes.
We season the vegetables with Cajun seasoning and this is a great opportunity to make the recipe more or less spicy to your taste.
Other ways to customize this recipe include adding more vegetables – we talked about celery above, but you can also add more peppers if you’re a pepper lover.
If you’re a cheese lover (and who isn’t) this is great with grated cheese on top – maybe use a pepper jack for a little extra spice.
Finally, you can even add more proteins like cooked chicken or cooked shrimp to the recipe. The possibilities are endless!
We hope you enjoy this recipe—leave us a comment with your feedback and give it a rating if you feel so inclined.
Thanks for reading, we’ll see you soon at Lake Geneva Country Meats!
- 2 Tbsp Vegetable Oil
- 1 Yellow Onion (diced)
- 1 Bell Pepper (see recipe notes for color, diced)
- 2 clove Garlic (minced)
- Cajun Seasoning
- 1.25 lb LGCM Smoked Andouille Sausage (cut into half inch slices)
- 2 cup Chicken Broth
- 1 can Diced Tomatoes (14.5 oz can)
- 12 oz Pasta (we used tri-color rotini)
Add oil to a large non-stick skillet and heat to medium-high heat. Add onion and cook for two minutes, then add bell pepper and cook for two more minutes, then add garlic and cook one more minute, stirring frequently to ensure even cooking. Season to your taste with Cajun seasoning.
Add the Andouille sausage and cook for about 3 minutes, until the sausage starts to brown on the outside a bit. Pour in the chicken broth, diced tomatoes, and pasta. Mix the skillet together, and bring the liquid to a boil. Once boiling, cover the skillet, and reduce heat to a simmer. Cook until the pasta absorbs the liquid and is cooked through – about 15 minutes.
Once the pasta is cooked serve warm and enjoy!