If using whole links, pat the andouille dry with paper towels. If you prefer bite-sized pieces, slice the links into 1/2-inch rounds. Drying helps achieve a good sear.

Season

In a small bowl combine smoked paprika, garlic powder, onion powder, black pepper, cayenne, and kosher salt. Sprinkle the seasoning evenly over the sausage pieces (or rub onto whole links) so each piece is lightly coated.

Sear

Heat a 10-12 inch skillet over medium-high heat. Add the vegetable oil and swirl to coat. When the oil shimmers, add the sausage in a single layer without crowding. Cook slices 2-3 minutes per side (or whole links 4-5 minutes per side), turning occasionally, until well browned and heated through. Reduce heat to medium if the sausage begins to char too quickly.

Rest and finish

Transfer the sausage to a plate lined with paper towels to drain any excess oil and let rest 2 minutes. Taste and adjust seasoning with additional salt or a squeeze of lemon if desired.

Optional Serving Garnishes

Place the cooked andouille on a serving platter. Sprinkle chopped parsley over the top and serve with lemon wedges on the side for optional brightening.