Thursday, January 19, 2012

Chicken Andouille Sausage and Peppers- Quick and Yummy

I love making sausage and peppers. It’s a great 30 minute meal that doesn’t create a lot of pots and pans to clean. All it takes is a little bit of slicing and watching the pot. Most of my ingredients came from Costco. I get the yellow, orange, and red peppers, sausage, and onions from Costco and freeze the sausage to have on hand when I need a quick dish on a busy night. The smoked paprika is a very nice addition. If you have never had smoked paprika (as opposed to sweet paprika), I highly recommend that you add it to you repertoire of flavors. 
One package of chicken andouille sausage (about 10 links, cut in half and sliced lengthwise) (You can use any sausage that you prefer but I do recommend chicken sausage because it’s healthier than pork sausage)
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 sweet onion, slilced
2 cloves of garlic, minced
1/2 tsp of smoked paprika
1 pinch of red pepper flakes (to taste)
salt and pepper to taste
1/2 8 oz can of tomato paste
1 can of diced tomatoes with the juice
a good handful of flat leaf parsley, chopped
In a large nonstick skillet (if you are not using nonstick, add a 1tsp of olive oil. Chicken sausage tends to not have as much fat as pork sausage so it may initially burn), fry the sausage on medium to high heat. Turn sausages over after about 3 to 4 minutes or when sausage is browned but not burned. Once browned on both sides, remove the sausage and place on a plate. 
To the same skillet, lower the heat to low, and add the onions, peppers, and garlic. Be careful not to burn the garlic (I usually add this after a few minutes of adding the onions and peppers). After about 5 minutes, add the paprika and red pepper flakes. Saute for another 5 minutes until the onions and peppers are soft. Add back the sausage to the skillet. Then add tomato paste, diced tomatoes, and parsley. Mix together and let simmer for about 5-10 minutes.
Serve on a bowl of pasta, rice,  quinoa, or make it a sub sandwich. I decided to serve it with sliced Rosemary Olive Oil loaf. (Add olive oil and dried basil, and mozarella on top, and broil in the oven for 5 minutes). 

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