Ingredients:

  • 1 lb (450g) Andouille sausage, sliced into ½-inch rounds
  • 3 large (approx. 1.5 lbs / 680g) bell peppers (red, yellow, and green), sliced into strips
  • 1 large (approx. 8 oz / 225g) yellow onion, thinly sliced
  • 4 cloves (20g) garlic, minced
  • 1 tsp (2g) smoked paprika
  • ½ tsp (1g) dried thyme
  • ¼ tsp (0.5g) cayenne pepper
  • ½ tsp (3g) sea salt
  • ½ tsp (1g) cracked black pepper
  • 2 tbsp (30ml) apple cider vinegar or lemon juice

Instructions:

  1. Place a 12-inch cast iron skillet or heavy-bottomed stainless steel pan over medium-high heat. Add the sliced Andouille sausage in a single layer. Cook without stirring for 3-4 minutes until a mahogany-colored crust forms on one side, then flip. Once browned and fragrant, remove the sausage from the pan and set aside on a plate, leaving the rendered fat behind.
  2. In the same skillet, add the sliced onions and bell peppers. Sauté for 5-7 minutes, stirring occasionally, until the onions are translucent and the peppers have developed charred edges. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Return the browned sausage to the pan. Sprinkle the smoked paprika, thyme, cayenne, salt, and black pepper over the mixture. Stir for 1-2 minutes to bloom the spices in the heat.
  4. Deglaze the pan by stirring in the apple cider vinegar or lemon juice, scraping up any brown bits (fond) from the bottom of the pan. Remove from heat immediately.