# Components:
→ Sausage & Protein
01 - 14 ounces smoked sausage (andouille or kielbasa), sliced into 1/2-inch rounds
→ Vegetables
02 - 1 large red bell pepper, sliced
03 - 1 large yellow bell pepper, sliced
04 - 1 large green bell pepper, sliced
05 - 1 medium red onion, sliced
06 - 2 cloves garlic, minced
→ Pantry & Seasonings
07 - 2 tablespoons olive oil
08 - 1 1/2 teaspoons Cajun seasoning
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon crushed red pepper flakes (optional, for extra heat)
→ Finishing Touches
13 - 2 tablespoons fresh parsley, chopped
14 - 1 tablespoon lemon juice (optional)
# Directions:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook for 3 to 4 minutes, stirring occasionally, until the sausage is golden brown. Remove sausage from the skillet and set aside.
02 - Add the remaining tablespoon olive oil to the skillet. Add red onion, red bell pepper, yellow bell pepper, and green bell pepper. Sauté for 5 to 6 minutes, stirring occasionally, until vegetables are softened and beginning to caramelize.
03 - Stir in the minced garlic and cook for 30 seconds, just until fragrant.
04 - Return the sausage to the skillet. Sprinkle in Cajun seasoning, smoked paprika, black pepper, salt, and crushed red pepper flakes if desired. Toss well to combine. Cook for 2 to 3 minutes, allowing flavors to meld.
05 - Remove from heat. Stir in chopped parsley and lemon juice if using. Taste and adjust salt or seasoning as needed.
06 - Serve immediately, either on its own or accompanied by rice, quinoa, or cauliflower rice for a lower carbohydrate option.
