A sweet, savory, and slightly smoky dish perfect for the flat top or large skillet. Serve it over rice and garnish with fresh cilantro for a vibrant finish.
Ingredients
For the Peppers & Onions Marinade:
- 1 cup orange juice
- 1/2 cup soy sauce
- 1/2 cup fresh cilantro, chopped
- 2 tbsp brown sugar
- 3 garlic cloves, minced
- Fresh ground black pepper, to taste
For the Sausage Marinade:
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1/4 cup water
Main Ingredients:
- 1 package Andouille sausage, sliced into 1/2-inch rounds
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium white onion, sliced
- Cooked white or jasmine rice, for serving
- Fresh cilantro, chopped, for garnish
Instructions
- Marinate the Ingredients:
- In one bowl, combine all the ingredients for the Peppers & Onions Marinade. Toss in the sliced peppers and onions, cover, and refrigerate for at least 4 hours.
- In a separate bowl, whisk together the Sausage Marinade ingredients. Add the sliced sausage, stir to coat, cover, and refrigerate for 4 hours.
- Prep for Cooking:
- After marinating, drain the peppers and onions, reserving the marinade in a small bowl for later.
- Let the sausage sit at room temperature for about 10 minutes before cooking to reduce sticking and ensure even cooking.
- Cook on Flat Top or Skillet:
- Heat your flat top grill or a large skillet over medium-high heat. Add a little oil if needed.
- Sauté the drained peppers and onions for 5–7 minutes, or until they’re softened and about 75% cooked through.
- Push the vegetables to one side and add the marinated sausage. Cook for 6–8 minutes, flipping occasionally, until the sausage is browned and the molasses has caramelized.
- Combine & Finish:
- Mix the peppers, onions, and sausage together on the grill or skillet. Add a splash of the reserved vegetable marinade for a punch of flavor and moisture. Cook together for another 1–2 minutes.
- Serve:
- Spoon over warm rice. Drizzle with a bit more of the reserved marinade if desired.
- Garnish with freshly chopped cilantro.
