Name: Cajun Sausage and Pepper Skillet Recipe
Ingredients: 1 pound Sausage: The heart of this skillet is undoubtedly the sausage. For an authentic Cajun experience, opt for Andouille sausage. Andouille is a coarsely ground pork sausage, heavily seasoned with Cajun spices, giving it a smoky, slightly spicy, and robust flavor that’s quintessential to Cajun cuisine. Its firm texture holds up beautifully in the skillet, releasing delicious rendered fat that infuses the vegetables with flavor. Variations and Substitutions: If you can’t find Andouille sausage, don’t worry! You can easily substitute with other types of sausage. Kielbasa sausage is a good alternative, offering a smoky and savory flavor, though it’s generally milder than Andouille. Italian sausage, either sweet or hot, can also work, but keep in mind that it will alter the flavor profile, leaning more towards Italian rather than Cajun. For a leaner option, consider using chicken or turkey sausage, but be sure to choose varieties that are well-seasoned to maintain the flavor intensity of the dish. If using chicken or turkey sausage, you might want to add a touch more Cajun seasoning to compensate for the potentially milder flavor. For vegetarian options, consider using plant-based sausages designed to mimic the texture and flavor of smoked sausages. Brands like Beyond Meat or Impossible Foods offer plant-based sausages that can be surprisingly flavorful in this skillet.; 2 tablespoons Cooking Oil: Oil is essential for sautéing and caramelizing the onions and peppers, ensuring they develop a beautiful color and depth of flavor without sticking to the pan. Vegetable oil or canola oil are excellent neutral choices with high smoke points, perfect for skillet cooking. Variations and Substitutions: Olive oil can also be used, though its lower smoke point requires slightly lower heat to prevent burning. Avocado oil is another healthy and neutral option with a high smoke point, making it ideal for this recipe. For a richer flavor, you could use a tablespoon of butter or ghee in combination with the oil, especially for sautéing the onions, as butter adds a lovely depth and richness.; 2 Medium Onions, Sliced: Onions form the aromatic base of this skillet, adding sweetness and depth as they caramelize. Yellow onions are the classic choice for caramelizing due to their balanced flavor profile, becoming wonderfully sweet and tender when cooked. Variations and Substitutions: White onions can be used as a substitute, though they are slightly sharper in flavor and may require a bit longer to caramelize fully. Red onions can also be used for a slightly sweeter and milder flavor, and they add a vibrant color to the dish. For a milder onion flavor, consider using shallots, which will caramelize beautifully and impart a delicate sweetness.; 1 Small Red Bell Pepper, Sliced: Red bell peppers bring sweetness, a touch of fruity flavor, and a vibrant color to the skillet. They also provide a satisfying crunch when cooked just right. Variations and Substitutions: Feel free to mix and match bell pepper colors. Orange bell peppers are similar to red peppers in sweetness. Yellow bell peppers are slightly milder and sweeter than green peppers.; 1 Small Green Bell Pepper, Sliced: Green bell peppers offer a slightly bitter and grassy flavor that contrasts nicely with the sweetness of the red and yellow peppers and the richness of the sausage. They also add a pleasant crisp-tender texture. Variations and Substitutions: If you prefer sweeter peppers, you can substitute green bell peppers with more red or yellow bell peppers. For a spicier kick, consider adding a jalapeño pepper, seeded and finely diced, along with the bell peppers. You could also use poblano peppers for a milder heat and a smoky flavor.; 1 Small Yellow Bell Pepper, Sliced: Yellow bell peppers contribute a mild sweetness and a bright, cheerful color to the skillet, completing the bell pepper trio. Variations and Substitutions: As mentioned above, feel free to use any combination of bell pepper colors you prefer or have on hand.; 1 teaspoon Garlic, Minced: Garlic is a fundamental aromatic in countless cuisines, and it’s no different here. It adds a pungent, savory depth that enhances all the other flavors in the skillet. Freshly minced garlic is always best for the most potent flavor. Variations and Substitutions: If you don’t have fresh garlic, you can use garlic powder, approximately ½ teaspoon of garlic powder would be equivalent to 1 teaspoon of fresh minced garlic. Jarred minced garlic is another convenient option, but its flavor is often less intense than fresh garlic. For a milder garlic flavor, consider using roasted garlic or garlic confit.; 2 teaspoons Cajun Seasoning (ref note): Cajun seasoning is the soul of this dish, delivering the signature spicy, smoky, and savory flavors of Cajun cuisine. It’s typically a blend of paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, and black pepper, among other spices. Variations and Substitutions: You can easily find pre-made Cajun seasoning blends in most grocery stores. For a milder flavor, start with 1 teaspoon and add more to taste. For a spicier kick, use a spicier Cajun blend or add a pinch of cayenne pepper separately. You can also make your own Cajun seasoning blend at home to control the spice level and ingredients (see note below for a simple recipe). If you don’t have Cajun seasoning, you can create a close approximation by combining paprika, garlic powder, onion powder, oregano, thyme, and a pinch of cayenne pepper.; 2 tablespoons Tomato Paste: Tomato paste adds a concentrated tomato flavor, richness, and a touch of acidity to the sauce. It also helps to thicken the sauce slightly, creating a more cohesive and flavorful skillet. Variations and Substitutions: If you don’t have tomato paste, you can use tomato sauce, but you’ll need to cook it down for a bit longer to reduce the liquid and concentrate the flavor. You could also use a tablespoon of ketchup in a pinch, though it will add sweetness as well as tomato flavor. For a deeper, roasted tomato flavor, consider using roasted red peppers blended into a paste.; ½ cup Chicken Stock: Chicken stock provides moisture to the skillet, creating a light sauce that brings all the ingredients together. It also adds a subtle savory depth that complements the other flavors. Variations and Substitutions: Vegetable stock can be used as a vegetarian alternative. Beef broth would also work, adding a richer, meatier flavor. If you don’t have stock, you can use water, but the flavor will be less complex. In that case, you might want to add a bouillon cube or a teaspoon of Better than Bouillon for added flavor.

Ingredients

1 pound Sausage: The heart of this skillet is undoubtedly the sausage. For an authentic Cajun experience, opt for Andouille sausage. Andouille is a coarsely ground pork sausage, heavily seasoned with Cajun spices, giving it a smoky, slightly spicy, and robust flavor that’s quintessential to Cajun cuisine. Its firm texture holds up beautifully in the skillet, releasing delicious rendered fat that infuses the vegetables with flavor.
- Variations and Substitutions: If you can’t find Andouille sausage, don’t worry! You can easily substitute with other types of sausage. Kielbasa sausage is a good alternative, offering a smoky and savory flavor, though it’s generally milder than Andouille. Italian sausage, either sweet or hot, can also work, but keep in mind that it will alter the flavor profile, leaning more towards Italian rather than Cajun. For a leaner option, consider using chicken or turkey sausage, but be sure to choose varieties that are well-seasoned to maintain the flavor intensity of the dish. If using chicken or turkey sausage, you might want to add a touch more Cajun seasoning to compensate for the potentially milder flavor. For vegetarian options, consider using plant-based sausages designed to mimic the texture and flavor of smoked sausages. Brands like Beyond Meat or Impossible Foods offer plant-based sausages that can be surprisingly flavorful in this skillet.

2 tablespoons Cooking Oil: Oil is essential for sautéing and caramelizing the onions and peppers, ensuring they develop a beautiful color and depth of flavor without sticking to the pan. Vegetable oil or canola oil are excellent neutral choices with high smoke points, perfect for skillet cooking.
- Variations and Substitutions: Olive oil can also be used, though its lower smoke point requires slightly lower heat to prevent burning. Avocado oil is another healthy and neutral option with a high smoke point, making it ideal for this recipe. For a richer flavor, you could use a tablespoon of butter or ghee in combination with the oil, especially for sautéing the onions, as butter adds a lovely depth and richness.

2 Medium Onions, Sliced: Onions form the aromatic base of this skillet, adding sweetness and depth as they caramelize. Yellow onions are the classic choice for caramelizing due to their balanced flavor profile, becoming wonderfully sweet and tender when cooked.
- Variations and Substitutions: White onions can be used as a substitute, though they are slightly sharper in flavor and may require a bit longer to caramelize fully. Red onions can also be used for a slightly sweeter and milder flavor, and they add a vibrant color to the dish. For a milder onion flavor, consider using shallots, which will caramelize beautifully and impart a delicate sweetness.

1 Small Red Bell Pepper, Sliced: Red bell peppers bring sweetness, a touch of fruity flavor, and a vibrant color to the skillet. They also provide a satisfying crunch when cooked just right.
- Variations and Substitutions: Feel free to mix and match bell pepper colors. Orange bell peppers are similar to red peppers in sweetness. Yellow bell peppers are slightly milder and sweeter than green peppers.

1 Small Green Bell Pepper, Sliced: Green bell peppers offer a slightly bitter and grassy flavor that contrasts nicely with the sweetness of the red and yellow peppers and the richness of the sausage. They also add a pleasant crisp-tender texture.
- Variations and Substitutions: If you prefer sweeter peppers, you can substitute green bell peppers with more red or yellow bell peppers. For a spicier kick, consider adding a jalapeño pepper, seeded and finely diced, along with the bell peppers. You could also use poblano peppers for a milder heat and a smoky flavor.

1 Small Yellow Bell Pepper, Sliced: Yellow bell peppers contribute a mild sweetness and a bright, cheerful color to the skillet, completing the bell pepper trio.
- Variations and Substitutions: As mentioned above, feel free to use any combination of bell pepper colors you prefer or have on hand.

1 teaspoon Garlic, Minced: Garlic is a fundamental aromatic in countless cuisines, and it’s no different here. It adds a pungent, savory depth that enhances all the other flavors in the skillet. Freshly minced garlic is always best for the most potent flavor.
- Variations and Substitutions: If you don’t have fresh garlic, you can use garlic powder, approximately ½ teaspoon of garlic powder would be equivalent to 1 teaspoon of fresh minced garlic. Jarred minced garlic is another convenient option, but its flavor is often less intense than fresh garlic. For a milder garlic flavor, consider using roasted garlic or garlic confit.

2 teaspoons Cajun Seasoning (ref note): Cajun seasoning is the soul of this dish, delivering the signature spicy, smoky, and savory flavors of Cajun cuisine. It’s typically a blend of paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, and black pepper, among other spices.
- Variations and Substitutions: You can easily find pre-made Cajun seasoning blends in most grocery stores. For a milder flavor, start with 1 teaspoon and add more to taste. For a spicier kick, use a spicier Cajun blend or add a pinch of cayenne pepper separately. You can also make your own Cajun seasoning blend at home to control the spice level and ingredients (see note below for a simple recipe). If you don’t have Cajun seasoning, you can create a close approximation by combining paprika, garlic powder, onion powder, oregano, thyme, and a pinch of cayenne pepper.

2 tablespoons Tomato Paste: Tomato paste adds a concentrated tomato flavor, richness, and a touch of acidity to the sauce. It also helps to thicken the sauce slightly, creating a more cohesive and flavorful skillet.
- Variations and Substitutions: If you don’t have tomato paste, you can use tomato sauce, but you’ll need to cook it down for a bit longer to reduce the liquid and concentrate the flavor. You could also use a tablespoon of ketchup in a pinch, though it will add sweetness as well as tomato flavor. For a deeper, roasted tomato flavor, consider using roasted red peppers blended into a paste.

½ cup Chicken Stock: Chicken stock provides moisture to the skillet, creating a light sauce that brings all the ingredients together. It also adds a subtle savory depth that complements the other flavors.
- Variations and Substitutions: Vegetable stock can be used as a vegetarian alternative. Beef broth would also work, adding a richer, meatier flavor. If you don’t have stock, you can use water, but the flavor will be less complex. In that case, you might want to add a bouillon cube or a teaspoon of Better than Bouillon for added flavor.

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Instructions

Heat the Skillet: Place a large cast iron skillet (or any large, heavy-bottomed skillet) over medium-high heat. Cast iron skillets are ideal for this recipe as they distribute heat evenly and retain it well, which is perfect for searing the sausage and caramelizing the vegetables. If you don’t have a cast iron skillet, any large skillet will work – just ensure it’s large enough to hold all the ingredients without overcrowding.

Sauté the Sausage: Add 1 tablespoon of cooking oil to the hot skillet. Let the oil heat up for a few seconds until it shimmers. This indicates that the oil is hot enough to prevent sticking and ensure proper searing. Add the sliced sausage to the skillet in a single layer, if possible. Avoid overcrowding the pan, as this will steam the sausage instead of searing it. If necessary, cook the sausage in batches.

Brown the Sausage: Stir-fry the sausage for 4-5 minutes, or until it starts to brown nicely around the edges and develops a slightly crispy exterior. Browning the sausage is crucial for developing flavor. As the sausage cooks, it will release its flavorful fat, which will further enhance the dish. Once browned, remove the sausage from the skillet using a slotted spoon or tongs and set it aside. Leave any rendered sausage fat in the skillet – this will be used to cook the vegetables and add extra flavor.

Caramelize the Onions: Add the remaining 1 tablespoon of cooking oil to the skillet (if needed – you may have enough rendered sausage fat already). Add the sliced onions to the skillet. Spread them out in a single layer and cook for 2-3 minutes, stirring occasionally. Cooking the onions first allows them to soften and begin to caramelize, which brings out their natural sweetness and adds depth of flavor to the dish. Continue to cook the onions, stirring occasionally, until they become softened and translucent.

Sauté Garlic and Peppers: Once the onions have softened (after about 2-3 minutes), add the minced garlic and sliced bell peppers (red, green, and yellow) to the skillet. Sauté for another 2-3 minutes, stirring frequently. This will soften the peppers slightly while still retaining a pleasant crisp-tender texture. Sautéing the garlic alongside the peppers releases its aromatic oils and infuses the vegetables with its savory flavor. Be careful not to burn the garlic – it should become fragrant but not brown too quickly.

Add Tomato Paste and Chicken Stock: Push the vegetables to one side of the skillet to create a small space in the center. Add the tomato paste to the cleared space and cook for about 30 seconds, stirring constantly, until it becomes fragrant and slightly darkened. Cooking the tomato paste intensifies its flavor and removes any raw taste. Pour in the chicken stock and mix everything well, scraping up any browned bits from the bottom of the skillet. These browned bits, known as fond, are packed with flavor and will enrich the sauce.

Season and Combine: Sprinkle the Cajun seasoning evenly over the vegetables and sauce in the skillet. Stir well to ensure the seasoning is distributed throughout the dish. Then, add the cooked sausage back into the skillet. Mix everything together thoroughly to combine the sausage, vegetables, and sauce.

Simmer and Finish: Add more chicken stock if needed to reach your desired sauce consistency. If you prefer a drier skillet, use less stock; for a saucier dish, add a bit more. Let everything cook for another minute or two, allowing the flavors to meld together and the sauce to slightly thicken. Taste and adjust the seasoning if needed. You might want to add a pinch more Cajun seasoning for extra spice or salt and pepper to taste.

Serve: Switch off the flame and the Cajun Sausage and Pepper Skillet is ready to serve! Serve it hot directly from the skillet for a rustic presentation.

Nutrition

Serving Size: One Normal Portion
Calories: 450-550
Sugar: 8-10g
Sodium: 800-1200mg
Fat: 30-40g
Saturated Fat: 10-15g
Carbohydrates: 15-20g
Fiber: 3-4g
Protein: 25-30g
Cholesterol: 80-100mg