Smoky andouille sausage, colorful sweet bell peppers, onions, and garlic tossed with bold Creole seasoning and served over fluffy jasmine rice. This easy weeknight dinner uses both cooking zones of the Ninja MultiPot XL DualZone Multicooker for a flavorful, satisfying meal with minimal cleanup.
Cajun Andouille Sausage & Sweet Peppers with Jasmine Rice
Prep: 10–15 min · Cook: 20–30 min · Total: 35–45 min · Serves: 4 generous portions · Equipment: Ninja MultiPot XL DualZone Multicooker
Ingredients
For the Andouille Sausage & Peppers
- 1 package (12–14 oz) andouille sausage, sliced into ¼–½-inch rounds
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 medium sweet onion, sliced
- 1 shallot, thinly sliced (optional)
- 3–4 cloves garlic, minced
- 1 tablespoon avocado oil or olive oil, as needed
- 1–1½ teaspoons Tony Chachere’s Creole Seasoning, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
For the Jasmine Rice
- 2 cups uncooked jasmine rice, rinsed
- 2½ cups water
- 1 tablespoon butter (optional)
- ½ teaspoon salt, or to taste
Optional Aromatics for the Rice
- 1 whole star anise pod
- 4 green cardamom pods, lightly crushed
- 1 garlic clove, crushed
- Freshly ground black pepper, to taste
Optional Toppings
- Thai sweet chili sauce
- Hot honey
- Or both!
Instructions
Step 1: Prepare the Ingredients
- Slice the bell peppers into strips, removing the seeds and stems.
- Slice the sweet onion and optional shallot.
- Mince the garlic.
- Slice the andouille sausage into ¼–½-inch rounds.
- Rinse the jasmine rice under cool water until the water runs mostly clear. Drain thoroughly.
Step 2: Cook the Jasmine Rice (Zone 1)
- Add the rinsed jasmine rice and 2½ cups water to Zone 1 of the Ninja MultiPot XL.
- Add salt and butter, if using.
- For aromatic rice, add the star anise, lightly crushed cardamom pods, crushed garlic clove, and black pepper.
- Select the Rice function and begin the cooking cycle according to the appliance’s instructions.
- When finished, allow the rice to rest, covered, for 5–10 minutes.
- Remove the whole aromatics, if used, and fluff gently with a fork before serving.
Step 3: Sauté the Vegetables (Zone 2)
- Select Zone 2 and choose the Stir Fry function.
- Add avocado oil or olive oil and allow the cooking zone to heat.
- Add the sliced sweet onion and optional shallot. Cook approximately 3–4 minutes, stirring occasionally.
- Add the sliced bell peppers and continue cooking approximately 5–7 minutes, until softened.
- Add the minced garlic, Tony Chachere’s Creole Seasoning, and black pepper. Cook another 30–60 seconds, stirring to combine.
- Remove the vegetables from the cooking pot and set aside.
Step 4: Brown the Andouille Sausage (Zone 2)
- With Zone 2 still on Stir Fry, add the sliced andouille sausage.
- Cook approximately 5–7 minutes, stirring occasionally, until browned and heated through.
- Carefully drain off any excess rendered fat and liquid.
- Return the sautéed peppers, onions, shallot, and garlic to the cooking pot.
- Stir everything together and cook another 1–2 minutes until thoroughly heated and combined.
Step 5: Serve
- Spoon the fluffy jasmine rice into serving bowls.
- Top generously with the andouille sausage and sweet pepper mixture.
- For an extra layer of flavor, drizzle with Thai sweet chili sauce, hot honey, or both.
Serve warm and enjoy!
Recipe Notes
Watch the salt: Tony Chachere’s Creole Seasoning contains salt, as does andouille sausage. Start with 1 teaspoon of seasoning and increase gradually to taste. A little goes a long way!
Shallots are optional: Shallots add a subtle sweetness and mild onion flavor, but they’re certainly not essential. If you don’t have one, simply leave it out.
Managing excess moisture: Bell peppers and onions naturally release quite a bit of liquid as they cook, particularly in the smaller cooking zones of the Ninja MultiPot XL. If excess moisture accumulates, the vegetables will steam rather than sear. Carefully use tongs and a folded paper towel to absorb some of the excess liquid, or remove it with a spoon, to encourage better browning. Keep paper towels away from exposed heating elements.
Drain the sausage: Andouille sausage can release a surprising amount of fat and liquid during cooking. Drain the excess before combining it with the vegetables to prevent the finished dish from becoming greasy.
Customize your rice: Basic jasmine rice works perfectly with this dish. For a more aromatic version, add star anise, cardamom, garlic, and black pepper to the rice before cooking. These optional ingredients add subtle warmth and fragrance without overpowering the sausage and peppers.
Jasmine or basmati rice: Both types of rice work well with this recipe. Jasmine rice has a softer texture and tends to cling together more, while basmati has a distinct aromatic flavor and stays fluffier with more separated grains. Basmati is also an excellent option for leftovers because it generally reheats without clumping together as much as jasmine rice.
Sweet or spicy finish: Thai sweet chili sauce adds sweetness and a little tang, while hot honey brings sweet heat. Try them separately or combine both for an extra punch of flavor.
Storage: Refrigerate leftovers promptly in airtight containers for up to 3–4 days. Store the rice separately when possible and reheat thoroughly.
Nutrition Information (Estimated)
- Servings: 4
- Calories: 750 kcal
- Protein: 23 g
- Carbohydrates: 84 g
- Dietary Fiber: 5 g
- Total Sugars: 10 g
- Total Fat: 35 g
- Saturated Fat: 12 g
- Cholesterol: 80 mg
- Sodium: 1,600 mg
- Potassium: 650 mg
Nutrition is estimated per serving, based on a 14-ounce package of andouille sausage, 2 cups of uncooked jasmine rice, three bell peppers, one onion, one shallot, garlic, 1 tablespoon of cooking oil, and 1 tablespoon of butter, divided into four servings. Values assume the full amount of cooking fat is retained and exclude optional sauces and toppings. Actual nutrition will vary depending on ingredient brands, portion sizes, seasonings, and the amount of fat drained after cooking. Sodium content may vary significantly depending on the sausage and seasoning used.
Ardently Earnest: Real food, real life, and a little bit of chaos.
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