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ANDOUILLE SAUSAGE WITH PEPPERS AND ONION




Source of Recipe


Lee's Kitchen


Recipe Introduction


Good as a sandwich on a hoagie roll or in a bowl with rice. This is a recipe for an electric pressure cooker.


List of Ingredients




1 lb andouille sausage links (I used Johnsonville brand)
2 large green bell peppers, seeded and sliced into 1" strips
1 bag of baby sweet peppers (red and yellow) or the equivalent in red & yellow bell peppers, seeded and sliced into strips
3 onions (2 large and 1 medium) sliced into fairly thin rings
1 can (14.5 oz) vegetable broth
1 ½ tsp garlic granules or equivalent in minced fresh garlic
1 ½ tsp Emeril’s Original Essence
1/2 tsp sea salt or to taste
Creole seasoning to taste (optional)


Recipe



Pour vegetable broth into the pressure cooker and add peppers, onions and seasonings. Stir to combine. Cut sausage into serving-sized pieces and add to cooker. Do not fill cooker more than 2/3 full. Lock and seal lid. Select rice function and then hit the minus button until display shows 8 minutes. When end of cooking beep sounds allow cooker to rest for about 3 minutes then carefully release pressure and remove lid. Serve on toasted hoagie rolls or with hot cooked rice. Save broth. If serving with hoagie rolls, dip the top of the rolls breifly into the broth or use broth to spoon over the rice for additional flavor.
This recipe is designed for a 6 quart or larger electric pressure cooker. Instructions are for a Cooks' Companion pressure cooker. For other pressure cookers, please follow the cooking directions that come with the appliance.