Cajun Tri-Pepper Skillet

Andouillepronounced an-DOO-eeis a spicy, heavily smoked pork sausage traditionally used in Cajun cooking. If you have extra, slice thinly and serve as an hors d'oeurvethe sausage is delicious cold.

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  • Makes: 4 servings
  • Prep: 30 mins
  • Cook: 10 mins to 12 mins

Cajun Tri-Pepper Skillet

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Directions

  1. In an extra-large skillet heat oil over medium-high heat. Add sausage; cook and stir about 3 minutes or until browned.
  2. Add onion, celery, and garlic to skillet. Cook and stir for 2 to 3 minutes or until tender. Add sweet peppers to skillet. Cook and stir for 3 to 4 minutes or until crisp-tender.
  3. For sauce, in a small bowl combine broth, cornstarch, brown sugar, paprika, snipped thyme, salt, and cayenne pepper. Add sauce to skillet; cook and stir until thickened and bubbly. Serve over hot cooked rice. If desired, garnish with fresh thyme sprigs.
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Nutrition Facts (Cajun Tri-Pepper Skillet)

  • Per serving:
  • 373 kcal ,
  • 9 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 95 mg chol. ,
  • 1622 mg sodium ,
  • 45 g carb. ,
  • 4 g fiber ,
  • 9 g sugar ,
  • 28 g pro.
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