Smoked Andouille Sausage Recipe

Prep and slice

Slice the smoked andouille sausage into 1/3-inch thick rounds. Pat lightly with a paper towel if very moist.

Heat a large skillet over medium-high heat. Add olive oil and butter and let the butter melt and foam but not brown.

Add the sausage slices in a single layer (work in batches if needed). Sear 2–3 minutes per side until deeply browned and slightly crisp around the edges. Remove sausage to a plate and reserve pan drippings in the skillet.

Reduce heat to medium. Add the diced onion, bell peppers, and celery to the same skillet with the reserved drippings. Cook, stirring occasionally, until vegetables soften and begin to color, about 6–8 minutes.

Add the minced garlic and cook 30–60 seconds more until fragrant, taking care not to burn the garlic.

Sprinkle the smoked paprika, Cajun seasoning, dried thyme, ground black pepper, kosher salt, and crushed red pepper flakes over the softened vegetables. Stir and cook 1–2 minutes to bloom the spices and coat the vegetables.

Deglaze the pan with the white wine, scraping up browned bits from the bottom with a wooden spoon. Allow the wine to reduce by half, about 1–2 minutes. If not using wine, add an equal amount of stock and scrape the pan.

Return the seared sausage to the skillet and pour in the chicken stock. Stir to combine, reduce heat to low, and simmer gently for 4–5 minutes so flavors meld and the sauce reduces slightly.

Taste and adjust seasoning with additional salt or Cajun seasoning if desired. Stir in the lemon juice and chopped parsley just before serving to brighten flavors.

Serve the smoked andouille sausage hot, spooning the vegetable-and-spice pan sauce over the slices. Pair with rice, crusty bread, or roasted potatoes as desired.