20 Spicy Andouille Chicken Sausage Delicious Recipes

Exciting news for spice lovers and home cooks alike! Dive into the bold flavors of Andouille chicken sausage with our roundup of 20 mouthwatering recipes. Whether you’re craving a quick weeknight dinner or a hearty comfort meal, these dishes promise to deliver both heat and heart. Get ready to spice up your cooking routine—each recipe is a delicious adventure waiting to happen. Let’s get cooking!

Cajun Andouille Chicken Sausage Gumbo

Mastering the art of Southern comfort, this Cajun Andouille Chicken Sausage Gumbo is a symphony of bold flavors and hearty textures, perfect for warming the soul on any occasion.

Ingredients

• 1/2 cup rich extra virgin olive oil
• 1/2 cup all-purpose flour, finely sifted
• 1 large yellow onion, finely diced
• 1 green bell pepper, seeds removed and diced
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 1 pound Andouille chicken sausage, sliced into 1/2-inch rounds
• 4 cups chicken stock, homemade preferred
• 1 can (14.5 oz) diced tomatoes, with juices
• 2 bay leaves, fresh
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 cup fresh parsley, finely chopped
• 2 cups cooked white rice, for serving

Instructions

1. Heat the rich extra virgin olive oil in a large, heavy-bottomed pot over medium heat until shimmering.
2. Whisk in the finely sifted all-purpose flour to form a roux, stirring constantly for about 20 minutes until it reaches a deep chocolate brown color.
3. Add the finely diced yellow onion, diced green bell pepper, and finely chopped celery stalks to the roux, cooking until softened, about 5 minutes.
4. Stir in the minced garlic and sliced Andouille chicken sausage, cooking for another 2 minutes until fragrant.
5. Pour in the chicken stock and diced tomatoes with their juices, stirring to combine.
6. Add the fresh bay leaves, smoked paprika, cayenne pepper, freshly ground black pepper, dried thyme, and dried oregano, bringing the mixture to a simmer.
7. Reduce heat to low, cover, and let the gumbo simmer for 1 hour, stirring occasionally.
8. Remove the bay leaves and stir in the finely chopped fresh parsley just before serving.
9. Serve the gumbo hot over a bed of cooked white rice.

Offering a perfect balance of smokiness and spice, this gumbo boasts a velvety texture that clings to each grain of rice. For an extra touch of elegance, garnish with thinly sliced green onions or a sprinkle of filé powder just before serving.

Andouille Chicken Sausage Jambalaya

Savory and robust, this Andouille Chicken Sausage Jambalaya is a symphony of flavors, blending smoky sausage with tender chicken and aromatic spices, all nestled in a bed of perfectly cooked rice. It’s a dish that promises to transport your senses straight to the heart of Louisiana with every bite.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 pound spicy Andouille chicken sausage, sliced into 1/2-inch rounds
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large yellow onion, finely diced
• 1 green bell pepper, seeded and diced
• 2 celery stalks, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup long-grain white rice, rinsed
• 2 cups chicken stock, homemade or low-sodium
• 1 can (14.5 oz) diced tomatoes, with juices
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 green onions, thinly sliced for garnish

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering.
2. Add the Andouille sausage slices and cook until browned, about 3 minutes per side. Remove and set aside.
3. In the same pot, add the chicken pieces and cook until golden brown, about 4 minutes per side. Remove and set aside with the sausage.
4. Reduce the heat to medium and add the onion, bell pepper, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
5. Stir in the garlic, smoked paprika, cayenne, thyme, and bay leaf, cooking until fragrant, about 1 minute.
6. Add the rice to the pot, stirring to coat the grains with the oil and spices.
7. Pour in the chicken stock and diced tomatoes with their juices, then return the sausage and chicken to the pot. Season with salt and black pepper.
8. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25 minutes, or until the rice is tender and the liquid is absorbed.
9. Remove the pot from the heat and let it stand, covered, for 5 minutes. Then, fluff the jambalaya with a fork.
10. Garnish with sliced green onions before serving.

A harmonious blend of textures and flavors, this jambalaya boasts tender chicken, smoky sausage, and fluffy rice, all infused with a spicy, aromatic broth. Serve it in deep bowls with a side of crusty bread to soak up every last drop of the rich, flavorful sauce.

Grilled Andouille Chicken Sausage with Peppers and Onions

Perfectly charred and bursting with flavor, this Grilled Andouille Chicken Sausage with Peppers and Onions is a symphony of smoky, spicy, and sweet notes that dance on the palate. Crafted with care, it’s a dish that promises to elevate any summer gathering or weeknight dinner with its vibrant colors and irresistible aroma.

Ingredients

• 4 links of smoky Andouille chicken sausage
• 2 large bell peppers (1 red, 1 yellow), thinly sliced
• 1 large sweet onion, thinly sliced
• 2 tablespoons rich extra virgin olive oil
• 1 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt
• 1 tablespoon fresh thyme leaves

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large bowl, toss the thinly sliced bell peppers and onion with extra virgin olive oil, black pepper, and sea salt until evenly coated.
3. Place the Andouille chicken sausages on the grill, cooking for 4-5 minutes per side, or until they develop a deep, golden-brown char.
4. Add the peppers and onions to the grill in a grill basket or on a sheet of aluminum foil, stirring occasionally, for about 10 minutes until they are tender and slightly caramelized.
5. Sprinkle the fresh thyme leaves over the grilled vegetables during the last 2 minutes of cooking for an aromatic finish.
6. Remove the sausages and vegetables from the grill, letting the sausages rest for 3 minutes before slicing to retain their juices.

A harmonious blend of textures and flavors, the juicy Andouille sausage pairs beautifully with the sweet, caramelized peppers and onions. Serve atop a crusty baguette or alongside a crisp green salad for a meal that’s as satisfying as it is visually stunning.

Andouille Chicken Sausage and Shrimp Skillet

Amidst the bustling flavors of the South, this dish marries the smoky depth of Andouille sausage with the delicate sweetness of shrimp, creating a harmonious blend that’s both rustic and refined.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 lb Andouille chicken sausage, sliced into 1/2-inch rounds
• 1 lb large shrimp, peeled and deveined
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 cup long-grain white rice
• 2 cups chicken broth, low-sodium
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Salt, to taste
• Freshly chopped parsley, for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the Andouille sausage slices and cook until browned, about 4 minutes per side. Remove and set aside.
3. In the same skillet, add the onion, garlic, and red bell pepper. Sauté until softened, about 5 minutes.
4. Stir in the rice, coating it with the oil and vegetables, then pour in the chicken broth.
5. Season with smoked paprika, cayenne pepper, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
6. Return the sausage to the skillet and nestle the shrimp on top. Cover and cook until the shrimp are pink and opaque, about 5 minutes.
7. Remove from heat and let stand, covered, for 5 minutes to allow flavors to meld.
8. Garnish with freshly chopped parsley before serving.

This skillet delivers a delightful contrast of textures, from the tender shrimp to the hearty sausage, all enveloped in fragrant, perfectly cooked rice. Try serving it straight from the skillet for a family-style meal that’s as visually appealing as it is delicious.

Creole Andouille Chicken Sausage Pasta

Flavorful and robust, this Creole Andouille Chicken Sausage Pasta marries the smoky depth of andouille with the tender succulence of chicken, all enveloped in a creamy, spice-infused sauce that clings perfectly to al dente pasta.

Ingredients

• 8 ounces of al dente-ready penne pasta
• 1 tablespoon of rich extra virgin olive oil
• 1 pound of smoked andouille chicken sausage, sliced into 1/2-inch rounds
• 1 large yellow onion, finely diced
• 1 red bell pepper, thinly sliced
• 3 cloves of garlic, minced
• 1 teaspoon of freshly ground black pepper
• 1/2 teaspoon of cayenne pepper for a subtle heat
• 1 cup of heavy cream, velvety and smooth
• 1/2 cup of grated Parmesan cheese, sharp and nutty
• 2 tablespoons of fresh parsley, chopped for garnish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook for 11 minutes, or until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced andouille chicken sausage and cook for 5 minutes, or until lightly browned. Remove from the skillet and set aside.
3. In the same skillet, add the diced onion and sliced red bell pepper. Sauté for 4 minutes, or until the vegetables are softened.
4. Add the minced garlic, black pepper, and cayenne pepper to the skillet. Cook for 1 minute, stirring constantly to prevent burning.
5. Pour in the heavy cream and bring the mixture to a gentle simmer. Cook for 3 minutes, allowing the sauce to thicken slightly.
6. Stir in the cooked pasta, browned sausage, and Parmesan cheese until everything is well combined and the cheese is melted.
7. Garnish with chopped parsley before serving.

Kick back and savor the harmonious blend of smoky, spicy, and creamy flavors in every forkful. For an extra touch of elegance, serve this dish with a side of crusty garlic bread to soak up the delectable sauce.

Andouille Chicken Sausage Stuffed Peppers

On a bustling evening when time is of the essence yet the palate demands something extraordinary, these Andouille Chicken Sausage Stuffed Peppers emerge as a symphony of flavors, blending the smoky depth of andouille with the sweet, crisp embrace of bell peppers.

Ingredients

• 4 large, vibrant bell peppers, tops cut off and seeds removed
• 1 lb savory Andouille chicken sausage, casings removed and crumbled
• 1 cup aromatic basmati rice, cooked to fluffy perfection
• 1/2 cup rich, extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced to a fragrant paste
• 1 tsp smoked paprika, for a whisper of heat
• 1/2 tsp sea salt, for balancing the flavors
• 1/4 tsp freshly ground black pepper, for a subtle kick
• 1 cup shredded sharp cheddar cheese, for a melty finish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly cooked dish.
2. In a large skillet over medium heat, warm the extra virgin olive oil until shimmering, about 2 minutes.
3. Add the finely diced yellow onion and minced garlic to the skillet, sautéing until translucent and fragrant, approximately 5 minutes.
4. Incorporate the crumbled Andouille chicken sausage into the skillet, breaking it apart with a spoon, and cook until browned, about 8 minutes.
5. Stir in the cooked basmati rice, smoked paprika, sea salt, and freshly ground black pepper, mixing thoroughly to combine all the flavors.
6. Carefully stuff each bell pepper with the sausage and rice mixture, packing it gently to fill all cavities.
7. Place the stuffed peppers in a baking dish, sprinkle the shredded sharp cheddar cheese on top, and bake for 25 minutes, or until the peppers are tender and the cheese is bubbly and golden.
8. Let the peppers rest for 5 minutes before serving to allow the flavors to meld beautifully.

The peppers offer a delightful contrast between the tender, smoky filling and the crisp, sweet walls of the bell pepper. Serve atop a bed of wild arugula for an added peppery note, or alongside a chilled glass of crisp Chardonnay to elevate the dining experience.

Spicy Andouille Chicken Sausage Pizza

Perfectly blending the smoky depth of Andouille sausage with the lean, tender appeal of chicken, this Spicy Andouille Chicken Sausage Pizza is a masterpiece of flavors that promises to delight the palate with every bite.

Ingredients

• 1 lb homemade pizza dough, rested and room temperature
• 1/2 cup rich tomato basil sauce, vibrant and herbaceous
• 2 cups shredded mozzarella cheese, creamy and melt-in-your-mouth
• 1/2 lb spicy Andouille chicken sausage, thinly sliced and bursting with flavor
• 1/4 cup red onion, thinly sliced for a sharp, crisp contrast
• 1 tbsp extra virgin olive oil, for a glossy, golden crust
• 1 tsp crushed red pepper flakes, for a fiery kick
• 1/4 cup fresh basil leaves, torn for a fragrant, fresh finish

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside to ensure a crispy crust.
2. On a floured surface, roll out the pizza dough to a 12-inch circle, aiming for an even thickness to avoid soggy spots.
3. Brush the edges of the dough with extra virgin olive oil for a golden, glossy finish once baked.
4. Spread the tomato basil sauce evenly over the dough, leaving a 1-inch border for the crust.
5. Sprinkle half of the mozzarella cheese over the sauce, creating a creamy base for the toppings.
6. Arrange the sliced Andouille chicken sausage and red onion over the cheese, distributing evenly for balanced flavors.
7. Top with the remaining mozzarella cheese and a sprinkle of red pepper flakes for heat.
8. Transfer the pizza to the preheated pizza stone or baking sheet and bake for 12-15 minutes, until the crust is golden and the cheese is bubbly.
9. Remove from the oven and let rest for 2 minutes before garnishing with torn basil leaves.

Lusciously layered with a smoky, spicy profile and a crisp yet chewy crust, this pizza is a celebration of textures and tastes. Serve it with a light arugula salad dressed in lemon vinaigrette to cut through the richness, making each slice even more irresistible.

Andouille Chicken Sausage and Corn Chowder

Radiant with the smoky depth of andouille and the sweet crunch of corn, this chowder is a harmonious blend of rustic comfort and refined flavor, perfect for transitioning from the briskness of spring into the warmth of summer.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced to a fragrant paste
• 1 pound andouille chicken sausage, sliced into hearty coins
• 4 cups fresh corn kernels, cut from the cob
• 1 large russet potato, peeled and diced into 1/2-inch cubes
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream, luxuriously thick
• 1 teaspoon smoked paprika, for a whisper of heat
• Salt and freshly ground black pepper, to season
• 2 tablespoons chopped fresh parsley, for a bright finish

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent and slightly golden, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds, just until fragrant, to avoid bitterness.
4. Add the andouille sausage slices and cook until they begin to brown, about 4 minutes, stirring occasionally for even coloring.
5. Tip: For deeper flavor, let the sausage sit undisturbed for a minute to develop a caramelized crust before stirring.
6. Incorporate the corn kernels and diced potato, stirring to coat them in the savory oils, about 2 minutes.
7. Pour in the chicken stock, bringing the mixture to a boil, then reduce to a simmer for 15 minutes, or until the potatoes are tender.
8. Tip: Skim any foam that rises to the surface for a clearer, more refined broth.
9. Gently stir in the heavy cream and smoked paprika, heating through but not boiling, to maintain the cream’s velvety texture.
10. Season with salt and pepper, then ladle into bowls, garnishing with fresh parsley for a pop of color and freshness.
11. Tip: For an extra layer of flavor, serve with a side of crusty artisan bread to soak up the rich broth.

Yielding a chowder that’s both creamy and chunky, the smoky andouille pairs beautifully with the sweet corn, while the potatoes add a comforting heft. Consider topping with a sprinkle of crispy bacon or a drizzle of chili oil for an added dimension of flavor.

Smoked Andouille Chicken Sausage with Apple Slaw

Masterfully blending smoky depth with a crisp, refreshing contrast, this dish elevates the humble sausage to gourmet heights. The andouille’s robust spices meet their match in the sweet-tart apple slaw, creating a harmony of flavors that dance on the palate.

Ingredients

• 1 lb smoked Andouille chicken sausage, sliced into 1/2-inch rounds
• 2 cups thinly sliced green cabbage, for a crunchy texture
• 1 large Granny Smith apple, julienned for a crisp, tart bite
• 1/4 cup mayonnaise, creamy and rich
• 1 tbsp apple cider vinegar, for a tangy zing
• 1 tsp honey, to sweeten subtly
• 1/2 tsp celery seed, for an earthy note
• 1/4 tsp smoked paprika, to echo the sausage’s smokiness
• Salt and freshly ground black pepper, to season perfectly

Instructions

1. Preheat a large skillet over medium heat. Add the sliced Andouille chicken sausage and cook for 4-5 minutes, turning occasionally, until evenly browned and heated through. Tip: Avoid overcrowding the pan to ensure each slice gets perfectly caramelized.
2. While the sausage cooks, in a large bowl, whisk together the mayonnaise, apple cider vinegar, honey, celery seed, and smoked paprika until smooth. Season with salt and freshly ground black pepper to taste.
3. Add the thinly sliced green cabbage and julienned Granny Smith apple to the bowl with the dressing. Toss gently until all ingredients are evenly coated. Tip: Let the slaw sit for 5 minutes before serving to allow the flavors to meld.
4. Serve the smoked Andouille chicken sausage warm, topped with a generous helping of the apple slaw. Tip: For an extra crunch, sprinkle with additional celery seed or smoked paprika right before serving.

Succulent and smoky, the sausage pairs beautifully with the slaw’s crisp freshness, offering a delightful contrast in every bite. Consider serving on a toasted bun for a handheld meal or alongside roasted potatoes for a heartier plate.

Andouille Chicken Sausage and Red Beans Rice

Lusciously smoky and robust, this Andouille Chicken Sausage and Red Beans Rice dish marries the hearty flavors of the South with a lighter twist, perfect for a comforting yet sophisticated meal.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 cups low-sodium chicken broth, simmering and fragrant
• 1 tablespoon rich extra virgin olive oil
• 1 pound Andouille chicken sausage, sliced into 1/2-inch rounds
• 1 medium yellow onion, finely diced
• 1 green bell pepper, seeded and chopped into small pieces
• 2 cloves garlic, minced to a fine paste
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 teaspoon smoked paprika, for a deep, woody aroma
• 1/2 teaspoon cayenne pepper, for a subtle heat
• 1 bay leaf, whole and unbroken
• Salt, to season layers of flavor

Instructions

1. In a large, heavy-bottomed pot, heat the olive oil over medium heat until shimmering, about 2 minutes.
2. Add the sliced Andouille chicken sausage, cooking until lightly browned on both sides, approximately 4 minutes per side. Remove and set aside.
3. In the same pot, sauté the diced onion and chopped green bell pepper until softened, about 5 minutes, stirring occasionally to prevent burning.
4. Stir in the minced garlic and cook until fragrant, 30 seconds, ensuring it doesn’t brown.
5. Add the rinsed rice to the pot, stirring to coat the grains with the oil and vegetable mixture, toasting lightly for 2 minutes.
6. Pour in the simmering chicken broth, then add the red kidney beans, smoked paprika, cayenne pepper, bay leaf, and a pinch of salt. Stir well to combine.
7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
8. Return the browned sausage to the pot, gently folding it into the rice and beans, and heat through for an additional 2 minutes.
9. Remove the bay leaf before serving. For an extra touch of freshness, garnish with chopped green onions or parsley.

Kick back and savor the harmonious blend of smoky sausage, creamy beans, and fluffy rice, each bite offering a comforting yet vibrant taste of the South. Serve alongside a crisp green salad or a slice of cornbread for a complete, satisfying meal.

Baked Andouille Chicken Sausage with Sweet Potatoes

Just as the summer sun begins to wane, this Baked Andouille Chicken Sausage with Sweet Potatoes emerges as a harmonious blend of smoky and sweet, perfect for a cozy evening in. The dish marries the robust flavors of Andouille sausage with the natural sweetness of caramelized sweet potatoes, creating a symphony of flavors that dance on the palate.

Ingredients

• 1 lb Andouille chicken sausage, sliced into 1/2-inch rounds
• 2 large sweet potatoes, peeled and diced into 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 400°F (200°C) to ensure a perfectly roasted dish.
2. In a large mixing bowl, toss the diced sweet potatoes with 1 tbsp of extra virgin olive oil, sea salt, and black pepper until evenly coated.
3. Spread the sweet potatoes in a single layer on a baking sheet, ensuring they have room to caramelize, not steam.
4. Roast the sweet potatoes in the preheated oven for 20 minutes, or until they begin to soften and edges turn golden.
5. While the sweet potatoes roast, heat the remaining 1 tbsp of olive oil in a skillet over medium heat and brown the Andouille sausage slices for 3-4 minutes per side, achieving a slight crisp.
6. Remove the sweet potatoes from the oven, scatter the browned sausage over them, and sprinkle with fresh rosemary and thyme.
7. Return the baking sheet to the oven and bake for an additional 10 minutes, allowing the flavors to meld and the herbs to infuse the dish with their aromatic qualities.

Aromatic and inviting, this dish offers a delightful contrast between the smoky, spicy sausage and the tender, sweet potatoes. Serve it straight from the oven in a rustic ceramic dish for a touch of homey elegance, or pair it with a crisp green salad to balance the richness.

Andouille Chicken Sausage and Kale Soup

Delightfully hearty and brimming with flavor, this Andouille Chicken Sausage and Kale Soup is a comforting bowl that marries the smoky depth of andouille with the earthy tones of fresh kale, all simmered to perfection in a savory broth.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 pound smoked andouille chicken sausage, sliced into 1/2-inch rounds
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 bunch fresh kale, stems removed and leaves roughly chopped
• 1 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt

Instructions

1. Heat the extra virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the sliced andouille chicken sausage and cook until lightly browned, stirring occasionally, for 5 minutes.
3. Stir in the finely diced yellow onion and minced garlic, cooking until the onion is translucent and fragrant, about 3 minutes.
4. Pour in the low-sodium chicken broth, bringing the mixture to a gentle boil.
5. Reduce the heat to low, add the roughly chopped kale, and simmer until the kale is tender, about 10 minutes.
6. Season with finely ground black pepper and sea salt, stirring to combine.
7. Let the soup sit for 5 minutes off the heat to allow the flavors to meld.

Kale emerges tender yet vibrant, offering a slight bite against the smoky, spicy sausage. Serve this soul-warming soup with a crusty baguette for dipping, or top with a sprinkle of grated Parmesan for an extra layer of richness.

Andouille Chicken Sausage Breakfast Scramble

Hearty and brimming with bold flavors, this Andouille Chicken Sausage Breakfast Scramble is a morning masterpiece that promises to awaken the senses with its smoky, spicy notes and velvety eggs.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1/2 cup diced Andouille chicken sausage, with a smoky and spicy profile
• 1/4 cup finely diced red bell pepper, for a sweet crunch
• 1/4 cup thinly sliced green onions, adding a mild, oniony sharpness
• 4 large farm-fresh eggs, beaten until smooth
• 1/4 tsp finely ground black pepper, for a subtle heat
• 1/4 tsp sea salt, to enhance the natural flavors
• 1/4 cup shredded sharp cheddar cheese, for a creamy, tangy finish

Instructions

1. Heat the extra virgin olive oil in a non-stick skillet over medium heat until shimmering, about 1 minute.
2. Add the diced Andouille chicken sausage and red bell pepper to the skillet. Cook, stirring occasionally, until the sausage is lightly browned and the peppers are softened, about 5 minutes.
3. Tip: For an even cook, ensure the sausage and peppers are diced uniformly.
4. Stir in the green onions and cook for an additional 1 minute, just until they begin to soften.
5. Pour the beaten eggs over the sausage mixture. Let sit for 20 seconds before gently stirring with a spatula to create large, soft curds.
6. Tip: Resist the urge to over-stir; this ensures fluffy eggs.
7. Season with black pepper and sea salt. Continue to cook, stirring occasionally, until the eggs are just set but still moist, about 2-3 minutes.
8. Sprinkle the shredded sharp cheddar cheese over the top. Cover the skillet and remove from heat. Let stand for 1 minute to allow the cheese to melt.
9. Tip: Letting the scramble rest covered ensures the cheese melts perfectly without overcooking the eggs.

This scramble boasts a delightful contrast of textures, from the creamy eggs to the crisp-tender vegetables and juicy sausage. Serve it atop a toasted artisan baguette or alongside a fresh fruit salad for a breakfast that feels both indulgent and balanced.

Grilled Andouille Chicken Sausage Kabobs

Bursting with bold flavors and vibrant colors, these Grilled Andouille Chicken Sausage Kabobs are a testament to summer’s bounty, combining smoky, spicy sausage with crisp, garden-fresh vegetables for a dish that’s as visually stunning as it is delicious.

Ingredients

• 1 lb andouille chicken sausage, sliced into 1-inch pieces
• 2 cups bell peppers (red, yellow, and green), cut into 1-inch squares
• 1 large red onion, cut into 1-inch chunks
• 2 tbsp rich extra virgin olive oil
• 1 tbsp finely chopped fresh rosemary
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp finely ground black pepper

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady 375°F to ensure even cooking without charring.
2. In a large mixing bowl, combine the sliced andouille chicken sausage, bell peppers, and red onion chunks. Drizzle with the rich extra virgin olive oil, then sprinkle with the finely chopped fresh rosemary, smoked paprika, sea salt, and finely ground black pepper. Toss gently to coat all pieces evenly.
3. Thread the sausage and vegetables onto skewers, alternating between pieces to create a colorful pattern. Tip: If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
4. Place the kabobs on the preheated grill. Cook for 10-12 minutes, turning every 3 minutes to ensure all sides are evenly grilled and the sausage is heated through.
5. Remove the kabobs from the grill and let them rest for 2 minutes before serving. Tip: This allows the juices to redistribute, ensuring every bite is moist and flavorful.

Relish the harmonious blend of smoky andouille with the sweetness of grilled peppers and onions, a combination that promises to delight the palate. Serve these kabobs atop a bed of fluffy couscous or with a side of creamy avocado dip for an extra layer of indulgence.

Andouille Chicken Sausage and Cheese Grits

Amidst the bustling rhythm of modern life, there’s something profoundly comforting about a dish that combines hearty flavors with creamy textures, and our Andouille Chicken Sausage and Cheese Grits do just that, offering a soul-satisfying meal that’s as elegant as it is effortless.

Ingredients

• 1 cup stone-ground grits, for a robust texture
• 4 cups chicken broth, rich and flavorful
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup heavy cream, for luxurious creaminess
• 1 tbsp unsalted butter, for a silky finish
• 1 lb Andouille chicken sausage, sliced into 1/2-inch pieces
• 1/2 tsp smoked paprika, for a hint of warmth
• 1/4 tsp cayenne pepper, for a subtle kick
• 2 cloves garlic, minced, for aromatic depth
• 1/4 cup green onions, thinly sliced, for a fresh contrast

Instructions

1. In a medium saucepan, bring the chicken broth to a rolling boil over high heat.
2. Gradually whisk in the stone-ground grits, reducing the heat to low to maintain a gentle simmer.
3. Cover and cook the grits for 25 minutes, stirring occasionally to prevent sticking, until they’re tender and have absorbed most of the liquid.
4. While the grits cook, heat a large skillet over medium heat and add the sliced Andouille chicken sausage, cooking until browned on both sides, about 5 minutes.
5. Stir in the minced garlic, smoked paprika, and cayenne pepper with the sausage, cooking for an additional 1 minute until fragrant.
6. Once the grits are tender, remove from heat and stir in the heavy cream, grated cheddar cheese, and unsalted butter until smooth and creamy.
7. Fold the cooked sausage mixture into the grits, then season with salt to taste.
8. Garnish with sliced green onions before serving.

Combining the smoky spice of Andouille sausage with the creamy, cheesy grits creates a dish that’s both comforting and sophisticated. Serve it as a standout brunch centerpiece or a cozy dinner, perhaps with a side of sautéed greens for a touch of brightness.

Andouille Chicken Sausage with Roasted Brussels Sprouts

On a crisp evening, nothing satisfies quite like the harmonious blend of smoky andouille chicken sausage paired with caramelized roasted Brussels sprouts, a dish that marries robust flavors with a touch of elegance.

Ingredients

• 1 lb andouille chicken sausage, sliced into 1/2-inch rounds
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp rich extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp pure maple syrup
• 1 tsp smoked paprika

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it reaches the perfect temperature for roasting.
2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, pepper, and smoked paprika until evenly coated. Tip: For extra crispiness, spread the sprouts in a single layer on the baking sheet.
3. Arrange the Brussels sprouts on a baking sheet and roast for 20 minutes, stirring halfway through, until they are golden and tender.
4. While the Brussels sprouts roast, heat a skillet over medium heat and add the andouille chicken sausage rounds. Cook for 5-7 minutes, turning occasionally, until they are browned and heated through. Tip: Avoid overcrowding the skillet to ensure each piece gets a perfect sear.
5. Drizzle the maple syrup over the roasted Brussels sprouts and toss to combine, adding a subtle sweetness that contrasts beautifully with the smoky sausage.
6. Combine the roasted Brussels sprouts and andouille chicken sausage in a serving dish, mixing gently to distribute the flavors evenly. Tip: For an added touch, garnish with a sprinkle of smoked paprika before serving.

Perfectly balanced, this dish offers a delightful contrast between the smoky, spicy sausage and the sweet, earthy Brussels sprouts. Serve it atop a bed of creamy polenta or alongside a crisp green salad for a complete meal that’s as visually appealing as it is delicious.

Andouille Chicken Sausage and Potato Hash

Hearty and robust, this Andouille Chicken Sausage and Potato Hash is a symphony of flavors that brings a touch of Southern charm to your breakfast table. Perfectly spiced andouille sausage pairs beautifully with golden, crispy potatoes, creating a dish that’s as satisfying as it is flavorful.

Ingredients

• 1 pound of smoky andouille chicken sausage, sliced into 1/2-inch rounds
• 2 cups of Yukon Gold potatoes, diced into 1/2-inch cubes
• 1 large yellow onion, finely chopped
• 2 tablespoons of rich extra virgin olive oil
• 1 teaspoon of finely ground black pepper
• 1/2 teaspoon of sea salt
• 2 cloves of garlic, minced
• 1/2 cup of fresh parsley, chopped

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced potatoes to the skillet, spreading them out in a single layer. Cook for 10 minutes, stirring occasionally, until they start to turn golden brown.
3. Stir in the sliced andouille sausage, chopped onion, and minced garlic. Cook for another 8 minutes, until the onions are translucent and the sausage is lightly browned.
4. Sprinkle the sea salt and black pepper over the hash, stirring to combine. Continue cooking for 2 minutes to allow the flavors to meld.
5. Remove the skillet from the heat and garnish with fresh parsley before serving.

Perfectly balanced, this hash offers a delightful contrast between the crispy potatoes and the juicy, spicy sausage. Serve it with a side of creamy avocado or a poached egg on top for an extra layer of richness.

Andouille Chicken Sausage with Creole Mustard Sauce

Delight in the harmonious blend of smoky andouille chicken sausage paired with a tangy Creole mustard sauce, a dish that promises to transport your taste buds straight to the heart of Louisiana with every bite.

Ingredients

• 1 lb smoked andouille chicken sausage, sliced into 1/2-inch rounds
• 2 tbsp rich extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 2 tbsp Creole mustard
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 2 tbsp fresh parsley, chopped for garnish

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering.
2. Add the sliced andouille chicken sausage and cook until lightly browned, about 3-4 minutes per side. Remove from skillet and set aside.
3. In the same skillet, add the finely diced yellow onion and cook until translucent, about 5 minutes, stirring occasionally.
4. Add the minced garlic and cook for an additional 1 minute until fragrant.
5. Pour in the heavy cream, Creole mustard, smoked paprika, cayenne pepper, black pepper, and sea salt. Stir to combine and bring to a gentle simmer.
6. Return the browned sausage to the skillet, stirring to coat in the sauce. Simmer for 5 minutes to allow flavors to meld.
7. Garnish with freshly chopped parsley before serving.

Kick your meal up a notch by serving this dish over a bed of creamy mashed potatoes or alongside a crisp green salad. The smoky sausage and spicy, tangy sauce create a perfect balance of flavors, while the creamy texture of the sauce clings beautifully to each bite of sausage.

Andouille Chicken Sausage and Eggplant Casserole

On a crisp evening, nothing satisfies quite like a hearty casserole that marries the smoky depth of Andouille sausage with the tender, earthy notes of eggplant, all enveloped in a rich, savory sauce. This dish is a testament to comfort food elevated to gourmet status, perfect for impressing guests or indulging in a quiet night in.

Ingredients

• 1 lb Andouille chicken sausage, sliced into 1/2-inch rounds
• 2 medium eggplants, diced into 1-inch cubes
• 2 cups marinara sauce, robust and herb-infused
• 1 cup shredded mozzarella cheese, creamy and mild
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 2 tbsp extra virgin olive oil, rich and fruity
• 1 tsp garlic powder, aromatic and pungent
• 1/2 tsp crushed red pepper flakes, for a subtle heat
• Salt, to enhance flavors

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add the Andouille chicken sausage slices to the skillet, cooking until lightly browned, approximately 5 minutes, stirring occasionally for even browning.
4. Introduce the diced eggplant to the skillet, sautéing until it begins to soften, about 8 minutes, seasoning with salt, garlic powder, and crushed red pepper flakes halfway through.
5. Pour the robust marinara sauce over the sausage and eggplant mixture, stirring gently to combine, and let simmer for 5 minutes to meld the flavors.
6. Transfer the mixture to a greased casserole dish, spreading it evenly before sprinkling the creamy mozzarella and sharp Parmesan cheeses on top.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown.
8. Allow the casserole to rest for 5 minutes before serving to let the flavors settle and the texture firm up slightly.

Hearty and flavorful, this casserole boasts a delightful contrast between the smoky sausage and the soft, creamy eggplant, all under a blanket of melted cheese. Serve it alongside a crisp green salad or crusty bread to soak up the savory sauce for a meal that’s as satisfying as it is sophisticated.

Andouille Chicken Sausage with Spicy Maple Glaze

Combining the smoky depth of Andouille sausage with the succulent tenderness of chicken, this dish is a harmonious blend of flavors that promises to delight the palate. A spicy maple glaze adds a sweet and fiery finish, making it a standout meal for any occasion.

Ingredients

• 1 lb Andouille chicken sausage, sliced into 1/2-inch rounds
• 1/4 cup pure maple syrup, dark and robust
• 2 tbsp Dijon mustard, smooth and tangy
• 1 tbsp apple cider vinegar, with a crisp acidity
• 1 tsp crushed red pepper flakes, for a fiery kick
• 2 tbsp unsalted butter, rich and creamy
• 1/2 tsp garlic powder, finely ground
• 1/4 tsp smoked paprika, for a hint of warmth
• Salt, to enhance flavors

Instructions

1. Preheat a large skillet over medium heat and add the sliced Andouille chicken sausage. Cook for 5-7 minutes, turning occasionally, until the sausage is lightly browned and heated through.
2. In a small bowl, whisk together the pure maple syrup, Dijon mustard, apple cider vinegar, crushed red pepper flakes, garlic powder, and smoked paprika until well combined.
3. Reduce the heat to low and pour the glaze over the sausage in the skillet. Stir gently to coat each piece evenly, then simmer for 3-4 minutes, allowing the glaze to thicken slightly.
4. Add the unsalted butter to the skillet, stirring until melted and the glaze becomes glossy. Cook for an additional 2 minutes, ensuring the sausage is fully coated and the flavors are melded.
5. Remove from heat and let stand for 2 minutes before serving. This allows the glaze to set slightly, creating a perfect balance of sticky and saucy.

Velvety and vibrant, the Andouille chicken sausage with spicy maple glaze offers a delightful contrast of textures and flavors. Serve it over a bed of creamy polenta or alongside crisp, roasted vegetables for a meal that’s as visually appealing as it is delicious.

Conclusion

Now that you’ve explored these 20 spicy Andouille chicken sausage recipes, it’s clear there’s something for every taste and occasion. Whether you’re craving something hearty, light, or packed with flavor, these dishes promise to delight. We’d love to hear which recipes you try and love—drop a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these delicious meals too. Happy cooking!

Bella Bacinos