Smoked Sausage and Peppers Skillet

Ingredients

• 2 tablespoons olive oil, divided
• ▢12 to 14 ounces andouille sausage, cut into thin rounds, between ⅛-inch and ¼-inch thickness
• ▢1 red bell pepper, cut into thin strips
• ▢1 yellow bell pepper, cut into thin strips
• ▢1 small yellow onion, cut into thin strips
• ▢1 teaspoon Italian seasoning
• ▢4 cloves garlic, minced or pressed
• ▢Salt and fresh ground pepper, to taste
• ▢1/2 teaspoon red pepper flakes, optional
• ▢1 green onion, sliced, for garnish
• ▢Fresh chopped parsley or basil, for garnish

Directions

• 
  
  Heat 1 tablespoon olive oil in a large skillet set over medium heat.
  
  


• 
  
  Add sliced sausages to the heated oil and cook until browned on all sides; about 5 to 6 minutes.
  
  


• 
  
  Remove sausages from skillet and set them aside.
  
  


• 
  
  Increase heat to medium-high; return skillet to the heat and add remaining olive oil.
  
  


• 
  
  To the skillet add the peppers and onions; season with Italian seasoning and continue to cook for 4 to 5 minutes, or until crisp-tender.
  
  


• 
  
  Stir in garlic, and season with salt and pepper; continue to cook for 1 more minute.
  
  


• 
  
  Add sausages back to the skillet; cook for 1 minute, or just until heated through.
  
  


• 
  
  Taste for salt and pepper; adjust accordingly.
  
  


• 
  
  Garnish with pepper flakes, green onions, and parsley or basil.
  
  

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