Andouille Sausage with Peppers and Onions

Ingredients

• 1½ lb Andouille sausage
• 3 Bell peppers (mixed colors)
• 1 large Yellow onion
• 3 clove Garlic
• 2 tbsp Olive oil
• 1 tsp Smoked paprika
• ½ tsp Dried oregano
• ½ tsp Salt
• ¼ tsp Black pepper
• 2 tbsp Fresh parsley (optional)

Steps

1. Slice the Andouille sausage into 1/2-inch thick rounds. Core and slice the bell peppers into strips. Halve and slice the yellow onion into thin strips. Mince the garlic.
2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced sausage and cook for 5-7 minutes, turning occasionally, until browned. Remove sausage and set aside, leaving rendered fat in the pan.
3. Add the sliced bell peppers and onions to the skillet. Cook for 8-10 minutes, stirring occasionally, until softened and slightly caramelized.
4. Stir in the minced garlic, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute more until fragrant.
5. Return the cooked sausage to the skillet with the vegetables. Toss everything together to combine and heat through for 2-3 minutes.
6. Garnish with fresh parsley, if desired, and serve immediately.