How To Make Chef Paul Prudhomme’s Andouille Sausage Recipe
A spicy and flavorful Cajun sausage dish made with Chef Paul Prudhomme’s special blend of spices.
Serves:
Ingredients
- 4 links of Andouille sausage (about 1 pound), sliced into bite-sized pieces
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 3 cloves of garlic, minced
- 1 tsp of Chef Paul Prudhomme’s Blackened Redfish Magic seasoning
- 1/2 tsp of dried thyme
- 1/2 tsp of dried oregano
- 1/4 tsp of cayenne pepper
- 1 tbsp of olive oil
- Salt and pepper, to taste
- Cooked rice, for serving
Instructions
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In a large skillet, heat the olive oil over medium-high heat.
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Add the sliced Andouille sausage to the skillet and cook until lightly browned, about 5 minutes.
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Add the diced green bell pepper, yellow onion, and minced garlic to the skillet with the sausage. Cook until the vegetables are softened, about 5-7 minutes.
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Add the Blackened Redfish Magic seasoning, dried thyme, dried oregano, and cayenne pepper to the skillet. Stir everything together until the sausage and vegetables are coated with the seasoning.
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Reduce the heat to low and simmer the sausage mixture for 10-15 minutes, stirring occasionally.
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Season the sausage mixture with salt and pepper to taste.
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Serve the Andouille sausage over cooked rice and enjoy!
Nutrition
- Calories : 457kcal
- Total Fat : 34g
- Saturated Fat : 11g
- Cholesterol : 104mg
- Sodium : 1324mg
- Total Carbohydrates : 16g
- Dietary Fiber : 3g
- Sugar : 6g
- Protein : 23g
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