Andouille Sausage, Broccoli Rabe, and Celery Skillet

A quick and easy dinner packed with veggies, protein, and plenty of spices, this andouille sausage, broccoli rabe, and celery skillet comes together in just 15 minutes!

For me this is a light meal – it is low carb but very filling thanks to the fat, protein, and high fiber content. Make it two servings by putting it over rice, quinoa, polenta, grits, other grains, or even add a bunch-o-beans if you like. 

Andouille sausage (in the U.S. at least) is a smoked cajun sausage with lots of paprika for spice, garlic, and the flavors of the cajun holy trinity (bell pepper, celery, and onion), plus various other spices depending on who produced it. It also can be hot or relatively mild. The heat and savory notes in andouille sausage goes super well with broccoli rabe; it offsets and compliments the bitterness of this hearty green. 

Celery has a neutral flavor that becomes sweeter as it cooks. As such, it provides a great foil. I honestly feel like celery is underutilized – it is more than just a base for soups and stews. In this dish, the celery and the stems of the broccoli rabe play off of one another with their similar crisp textures. The celery also seems to soak up the flavor making each bite pop. 

Yellow onion and garlic, sautéed until golden brown, add lots of flavor in their own right! I keep the onions in strips, so you get yet another texture contrast. Lemon juice provides the acidity – it is a classic pairing with the broccoli rabe, and brightens up the cajun flavors in the andouille sausage. Delish!

Andouille Sausage, Broccoli Rabe, and Celery Skillet

Servings: 1 large or 2 servings with a side

Time: 15 minutes

Ingredients:

  • 2 andouille sausage links (6 ounces)
  • 3 stalks of celery 
  • 1 bunch of broccoli rabe, stem ends cut off (about 12 ounces)
  • 2 large garlic cloves, minced
  • 1/2 small yellow onion 
  • juice from half a large lemon (3-4 tbsp.)
  • smoked salt
  • cooking oil

How-to:

  1. Heat skillet over medium.
  2. Slice sausage into 1/2 inch rounds. Place into preheated skillet with a bit of oil. Make sure they are spread out and laying on one of their faces (not on their side).
  3. Allow sausage to cook for 2-3 minutes, until browned and flip to the other side. 
  4. The sausage should produce it’s own fat as it cooks, so you may or may not need to add more oil throughout the rest of this recipe. If the skillet starts to get dry then add a bit more as needed. 
  5. While the sausage is cooking, slice the onion into strips and chop the celery. Add to the skillet after the sausage has been cooking on the second side for 2-3 minutes. Stir everything. 
  6. Cook onion and celery until just beginning to brown and soften, about 3-5 minutes. 
  7. While the onion is cooking, slice the broccoli rabe stems into 1/4 inch pieces, and separate from the leaves and florets. 
  8. The stems take longer to cook, so add them to the skillet first and allow to cook for another 2 minutes with everything else.
  9. Add the garlic and cook for another minute. 
  10. Add the leaves and florets from the broccoli rabe and cover. These will wilt quickly, about 1-2 minutes. Do not over wilt or it will turn brown and shrink up too much. 
  11. Add the lemon juice and a pinch of smoked salt, toss, scrape any browned bits from the bottom of the pan, and serve. 

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