Creole Sausage and Peppers | Easy Turkey Sausage Recipe

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Creole Sausage and Peppers

Creole Sausage and Peppers
Creole Sausage and Peppers

This dish is easy to prepare and can be served alone or over rice. Andouille sausage, a spicy pork sausage, is used in most Creole cooking recipes. I made this recipe slightly healthier by using turkey sausage. The hot cherry peppers come in a jar and are available at most grocers.

We really like the sweetness of the bell peppers and the heat from the hot cherry peppers and spices. I'm also a big fan of okra (especially deep fried but that's another story) so I especially love Cajun and Creole recipes as okra also seems to work well, but if you're not a fan of okra, you can leave it out.

 Print Recipe

Cuisine: Cajun and Creole
Ingredients:
  • 2 Tablespoons olive oil, divided
  • 1 pound fresh or frozen okra, cut 1/2 inch thick
  • 1 Tablespoon white vinegar
  • 1 pound turkey sausage, sliced on the diagonal
  • 1 medium onion, chopped
  • 1 clove of garlic, minced
  • 2 cups green and red bell peppers, seeded and sliced into 1" thick strips
  • 1/2 cup chopped celery
  • 2-3 hot cherry peppers, finely chopped - add more for more heat
  • 2 large tomatoes, chopped
  • 2 Tablespoons tomato paste
  • 1 Tablespoon brown sugar
  • 1 large Organic Bay Leaf
  • 1/4 teaspoon Cayenne Chile Powder
  • 1/4 teaspoon Black Pepper Medium Grind
  • 1/2 teaspoon Dried Basil
  • 1/2 teaspoon Mexican Oregano
  • 1/2 teaspoon Mediterranean Thyme
  • 3 cups hot cooked rice
Instructions:
  1. In a skillet heat 1 Tablespoon of oil to medium high and add okra and vinegar. Stirring often, cook about 10 minutes - careful not to burn the okra - reduce heat if needed. Set okra aside.
  2. In the same skillet, add the onions and garlic and saute about 3 minutes until onions are soft.
  3. Add turkey sausage to the pan and cook until nicely browned.
  4. Add bell peppers, celery, and hot cherry peppers to pan. Cook about 5 minutes until bell peppers start to soften.
  5. Add tomatoes, tomato paste, brown sugar and spices to the pan.
  6. Cover and simmer 10 to 15 minutes until slightly thickened and the dish has a nice, saucy texture.
  7. Serve over 1/2 cup rice per person.
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