Dear simple recipes: thank you. Thank you for being something that I can make during busy weeknights. When fall hits, I’m known to move towards our rib-sticking, hearty meals. This andouille sausage stew is amazing and easy.
If you’ve never used andouille sausage in a stew, you are missing out. Andouille is famous for it’s use in Cajun and Creole cooking. When I visited New Orleans for the first time a few years ago, I fell in love with andouille sausage. Since then, I’ve been back to New Orleans, and am still in a small love affair with this delicious sausage.
This stew is so simple, but the taste is so complex. Plus, the whole family likes it. It’s just enough spice for my husband, and a whole lot of flavor for the rest of us.
First, warm up dutch oven with 2 teaspoons of vegetable or canola oil. The andouille has it’s own fat and flavor, but that little bit of fat helps the sausage crisp up nicely.
Once the pot and oil is warm, add in the sliced sausage.
Once the sausage is browned and somewhat crispy on the edges, add your onions.
Up next: add in your carrot coins. Am I the only one that calls them carrot coins? It’s how I get my kids to eat them. They’re like edible pennies!
After about 2 minutes, add in your peppers. I stuck with red, yellow and orange peppers, but you can add in a green pepper to give this a little more color. Why did I use red, yellow and orange? Because those were the ones in the fridge. Boom.
Let the sausage and veggies cook down together for at least 3 minutes. Stir them together, and bask in the smell. Bask, I said!
Add in your fire-roasted tomatoes. Toss.
Last but not least, add in 1 cup of water, some salt and a few shakes of pepper.
Cover and let cook over medium-low heat for 10 minutes. This would be a good time to put some rice in the rice cooker, so everything will be done around the same time.
I won’t judge you if you take a peek at the stew while it’s cooking. Doesn’t it look lovely?
Andouille Sausage Stew
serves 4/cook time: 20 minutes
1 package andouille sausage, sliced into 1-inch rings
2 teaspoons vegetable or canola oil
1 medium onion, chopped
2 carrots, sliced into 1/4 inch coins
3 peppers, sliced (any color)
1 14oz can fire-roasted tomatoes
1 cup water
2 teaspoons kosher salt
1 teaspoon ground black pepper
On medium-high heat, place a large pot or dutch oven. Add oil.
Once the oil is shimmering, add sliced Johnsonville Andouille sausage. Stir constantly for 2 minutes, until sausage is brown.
Add chopped onion, and stir together. Cook for 1 to 2 minutes.
Add sliced carrots. Toss together, and cook for 2 minutes.
Add sliced peppers. Toss together, and let sausage and vegetables cook together for 3 more minutes.
Add can of fire-roasted tomatoes to pot. Add in 1 cup of water, salt and pepper. Stir together.
Cover and cook on medium-low for 10 minutes.
Uncover, stir, and serve with a big bowl of rice. Enjoy!