Bruce Mitchell-inspired Andouille & Peppers | Blackstone Griddles

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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