Today, Chef Nate is keeping it fun and simple with a special recipe inspired by Bruce Mitchell. He’s making a delicious Andouille & Peppers dish with Andouille sausage, peppers, onions, and mushrooms. Tune in for some easy, flavorful cooking, and don’t forget to check out Bruce’s show on the Blackstone Network!
Cajun Sausage and Peppers recipe: https://blackstoneproducts.com/blogs/recipes/cajun-sausage-and-peppers
Ingredients
4 andouille sausages
1 large yellow onion, julienned
1 green bell pepper, julienned
1 red bell pepper, julienned
1 cup sliced mushrooms
2 tablespoons unsalted butter
Olive oil
Blackstone Cajun Seasoning
4 hoagie rolls, canoe cut
½ cup mayonnaise
2 tablespoons whole grain mustard
A few shakes of Crystal hot sauce
2 cups shredded Monterey Jack cheese
Directions
1. Preheat your Blackstone griddle to medium-high heat. Add a drizzle of olive oil and the butter. Add the onions, peppers, and mushrooms. Season with some of the Blackstone Cajun Seasoning, toss, and cook for 4-5 minutes, tossing often.
2. Beside the vegetables, add a drizzle of olive oil and cook the andouille sausages for 3-4 minutes, rotating often.
3. In a small bowl, mix the mayonnaise, mustard, hot sauce, and a few shakes of the Blackstone Cajun Seasoning evenly.
4. Lightly toast the hoagie rolls on the griddle.
5. Separate the cooked vegetables into 4 even piles and cover each with some shredded cheese.
6. Remove the hoagie rolls from the griddle. Spread some of the sauce on each roll, then add an andouille sausage to each.
7. Top each sausage with the cheesy veggies and serve hot.
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13 Comments
Subway never cut it that wide and I believe that was so you only got half the ingredients that you do now
Oh, I’m a fun guy but not a fungi guy, mushrooms are a pass for me, I will cook them for my family though
I so miss the Subway canoe cut
Dogs ❤👍🏻
This looks fantastic Nate! .definitely will try this one. I’ll take CJ mushrooms 😂. Awesome cook! Cheers 🍻
Loved the recipe & the nod to the Alligator Man!
Great, think I'll add some sauerkraut.
LOL! – I regularly do the "canoe cut" for my Philly cheesesteak sandwiches! Looks awesome! – Cheers!
Peter, Thanks for the History Lesson of the Mad Trapper of Rat River and Of the R.C.M.P. Keep Up the Great WOrk!
Man i wish i enjoyed cooking
😍😃🧡🧡🩷🖤yum!
So you're sayin it's fun, right?
Nate, interesting hoagie. Wanted to add to your cleaning with a….. "dam". I had just finished the veggies to go with dinner. Scrapped the grill and carried the food inside when bam a rainstorm hit, and my griddle was left open. I was a bit worried at first but then just told mother nature "Thanks for the help". After the storm the grill top was full of water, so I picked it up and dumped it. wiped it down and oiled it up. Looks like new. Keeping your griddle well-oiled is a definite key to protecting it even if it gets rained on.