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Easy Cajun Sausage & Peppers – Fast, Flavorful, Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) smoked sausage or andouille, sliced into 1/2-inch rounds
  • 2 tablespoons olive oil (divided), or enough to coat the pan
  • 1 large yellow onion, thinly sliced
  • 3 bell peppers (mix of red, yellow, green), sliced into strips
  • 3 cloves garlic, minced
  • 1–1.5 tablespoons Cajun seasoning (to taste)
  • 1/2 teaspoon smoked paprika (optional, for extra smoky depth)
  • 1/4 teaspoon crushed red pepper flakes (optional, for more heat)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup low-sodium chicken broth (or water)
  • 1 tablespoon tomato paste (optional, for body and color)
  • 1 teaspoon Dijon mustard (optional, brightens the sauce)
  • Juice of 1/2 lemon (or 1 tablespoon apple cider vinegar)
  • 2 tablespoons chopped fresh parsley or green onions, for garnish
  • Cooked white or brown rice, crusty rolls, or mashed potatoes, for serving

Method
 

  1. Prep your ingredients: Slice the sausage, onion, and peppers evenly so they cook at the same rate. Mince the garlic and set it aside.
  2. Brown the sausage: Heat 1 tablespoon oil in a large skillet over medium-high. Add the sausage in a single layer and cook 3–4 minutes per side until browned. Transfer to a plate, leaving the flavorful drippings in the pan.
  3. Soften the aromatics: Add the remaining tablespoon of oil if the pan looks dry. Add the onion and peppers with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until softened with a few charred edges.
  4. Bloom the spices: Stir in the garlic, Cajun seasoning, smoked paprika, and red pepper flakes. Cook 30–45 seconds until fragrant. Don’t let the garlic burn.
  5. Build a quick sauce: Add the tomato paste and stir to coat the veggies, about 1 minute. Pour in the chicken broth and Dijon. Scrape up any browned bits from the bottom of the pan.
  6. Combine and simmer: Return the sausage and any juices to the skillet. Reduce heat to medium and simmer 3–5 minutes, letting the flavors come together and the sauce thicken slightly.
  7. Finish with acidity: Squeeze in the lemon juice, taste, and adjust with salt and black pepper. The lemon brightens the dish and balances the richness.
  8. Garnish and serve: Sprinkle with parsley or green onions. Serve hot over rice, pile into toasted rolls, or spoon over mashed potatoes.