Best Andouille Sausage And Peppers Marinara 141453 Recipes

Andouille Sausage and Peppers Marinara image

Provided by Blos3688

Categories Spaghetti

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
1 large yellow pepper, cut into thin strips
1 large red pepper, cut into thin strips
1 large yellow onion, cut into thin wedges
1 tablespoon fresh garlic, minced
1 lb andouille sausage, sliced into 1/2 inch pieces (I used Johnsville brand )
1 (22 ounce) can diced tomatoes, undrained
1 (6 ounce) can tomato paste
3/4 cup water
1 1/2 tablespoons italian seasoning
2 bay leaves
2 teaspoons paprika
1/4 cup sugar
salt and pepper

Steps:

In a large skillet over med-high heat, saute peppers and onion in the olive oil.
Once the vegetables are "crisp tender", add the garlic and sausage, sauteing for 1 minute, being careful not to let the garlic burn.
Add the diced tomatoes.
Whisk the tomato paste and water together and add to the skillet.
Add all the spices.
Bring to a boil, then reduce heat. Simmer covered, for 20 minutes, uncover and simmer for 10 more minutes.
Serve tossed with cooked pasta or rice.

Andouille Sausage and Pepper Pouch image

Provided by Trisha Yearwood

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

4 to 5 links andouille sausage, sliced into 1/4-inch slices
6 tricolored peppers, ribs and seeds removed, sliced 1/4-inch thick
2 large red onions, sliced 1/4-inch thick
3/4 pound baby Yukon Gold potatoes, thinly sliced
3 cloves garlic, thinly sliced
4 sprigs fresh oregano
1/4 cup olive oil
Salt and pepper

Steps:

Prepare a grill for medium-high heat.
In a large mixing bowl, combine the sausage, peppers, onions, potatoes, garlic, oregano, olive oil, and some salt and pepper. Toss to combine. Transfer the mixture to a large piece of heavy-duty foil and seal up into a pouch.
Place the pouch on the grill and cook for 30 to 35 minutes.

Chicken and Andouille Sausage With Peppers (Ww 5 Points) image

Provided by justcallmetoni

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

cooking spray
1 lb boneless skinless chicken breasts or 1 lb chicken breast tenders, 1 inch pieces
1/4-1/2 teaspoon cajun spices (try Cajun Spice Rub Mix Recipe)
1/4 teaspoon garlic powder
1/4 lb andouille sausage, thinly sliced
1 red pepper, cut into 1/4 inch slices
1 onion, cut into 1/4 inch slices
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon tomato paste or 1 tablespoon ketchup

Steps:

Cut chicken into 1 inch or slightly smaller cubes. Season with garlic powder and Cajun spice mix.
Place nonstick over medium high heat. Give a quick shot of cooking spray and add the seasoned chicken. Cook for a minute and add the andouille sausage. Continue to cook for three to four minutes until the chicken is opaque.
Remove chicken and sausage from pan and cover to keep warm. Gently wipe the pan to remove the excess oil. Add the onions and peppers to the pan and cook for four to five minutes.
Stir the canned tomatoes and tomato paste into the skillet. Return the chicken and sausage and simmer for six to eight minutes.
Serve with hot cooked rice for additional points.

Nutrition Facts : Calories 269.6, Fat 11, SaturatedFat 3.4, Cholesterol 88.8, Sodium 513.4, Carbohydrate 10.5, Fiber 2.5, Sugar 5.9, Protein 31.2