Cajun Scramble

Preparation info

  • Serves


    • Difficulty


Appears in

Let's Do Brunch

Let's Do Brunch

By Brigit Binns

Published 2013

  • About

Andouille is a serious carnivore’s dream food: a smoky, spicy, rich pork sausage that carries the true essence of the pig, Southern-style.


  • 2 tsp olive oil
  • ½ lb (250 g) andouille or other hot smo


In a frying pan, warm the oil over medium-high heat. Add the sausage and cook, stirring occasionally, until it begins to brown, about 5 minutes. Add the bell peppers, reduce the heat to medium, cover, and cook, stirring occasionally, until the peppers are tender, about 4 minutes. Uncover and add the green onions and garlic. Cook, stirring occasionally, until the garlic softens and is fragrant,