Cajun Style Andouille Sausage Skillet with Mixed Peppers, Onions & Blistered Tomatoes

A flavorful and spiced-up Aidells take on a one-skillet meal.

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3 tablespoons olive oil, divided
1 package ALL NATURAL* CAJUN STYLE ANDOUILLE SMOKED SAUSAGE MADE WITH PORK, each link cut in half on the bias
10 oz red, yellow and orange cherry tomatoes
3 sweet bell peppers (red, yellow and orange), seeded and sliced thin
1 large Spanish onion, sliced thin
4 plump cloves of garlic, sliced thin
1/4 cup white wine
1/2 cup chicken stock
kosher salt
1 tablespoon chopped parley
1 tablespoon chopped oregano


  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage and cook 2-3 minutes on all sides, until browned and heated through. Remove sausage from pan and set aside, covered, to keep warm.

  2. In the same skillet, add the cherry tomatoes, increasing heat to medium-high, shaking the pan until the tomatoes begin to blister. Remove tomatoes from pan and reserve with the sausages to keep warm.

  3. Reduce heat in skillet to medium. Add the remaining two tablespoons of olive oil to pan, and add the sliced peppers and onions along with a pinch of salt, stirring to coat with oil. Cook peppers and onions until beginning to caramelize and soften - 12-15 minutes. Add the sliced garlic and stir, cooking for another minute. Add a splash of chicken stock or white wine if bottom of pan appears dry. Add the white wine and chicken stock and stir, deglazing the pan.

  4. Add the sausage and cherry tomatoes back to the pan, stirring to incorporate. Increase heat, stirring to reduce the liquid to a glaze. Taste, and check seasoning. Stir in the chopped fresh herbs. Serve over rice or another steamed grain.