Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat.

2. 2

   Add 12 ounces of sliced andouille sausage to the hot skillet and cook until browned, about 5-7 minutes, then remove the sausage and set aside.

3. 3

   Add 2 medium cubed eggplants, 1 large sliced yellow onion, 1 large sliced green bell pepper, 1 large sliced red bell pepper, and 2 sliced celery stalks to the skillet and stir-fry for 8-10 minutes until vegetables begin to soften.

4. 4

   Stir in 3 minced cloves of garlic and 2 tablespoons of Cajun seasoning, cooking for 1 more minute until fragrant.

5. 5

   Return the browned sausage to the skillet with the vegetables.

6. 6

   Pour in 1/2 cup of chicken broth, scraping the bottom of the pan to deglaze, and simmer for 3-5 minutes until the liquid reduces slightly.

7. 7

   Serve the Cajun Eggplant and Sausage Skillet immediately, optionally garnished with 2 tablespoons of fresh chopped parsley.