Skillet Cajun Potatoes with Andouille Sausage is one of those down home dishes that can't be beat. Serve this hearty dish as a main course, or as a mouthwatering down home side dish to accompany a bowl of pinto beans and hot buttered cornbread.
Fried Potatoes Make for a Hearty Down Home Southern Meal
Potatoes were regularly served in my Gramma's kitchens. They were grown right outside their door in their backyard gardens. The family would enjoy them during the growing season straight from the garden. The late season crop would usually be moved to the cellar to keep for use throughout the winter. There you have it, simple homegrown goodness and the very first organic food.
Skillet Cajun Potatoes With Andouille Sausage
It's no secret that potatoes complement most any entrée and can be turned into a meal themselves, just as in the skillet. I chose to season this potato skillet with a Cajun flair, but, you can also use kielbasa or any smoked sausage in place of the andouille. There's also room to change the seasonings to take this skillet in the direction that suits your taste.
Leeks Add Another Dimension of Flavor
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Skillet Cajun Potatoes eith Andouille Sausage
- 2 lb red potatoes quartered
- 2 Tbsp olive oil
- 1 tsp Cajun or Creole seasoning [more or less to your taste]
- salt and black pepper to taste
- 2 medium leeks green tops removed and sliced
- 3 clove garlic minced
- 2 tsp fresh thyme rough chopped and divided
- ½ tsp fennel or cumin seed
- 1 14 oz smoked andouille sausage ¼-inch on bias
- In a large skillet heat a few drizzles of olive oil. Add the potatoes to the pan and sprinkle with ½ tsp Cajun seasoning, salt and black pepper to your taste. Let the potatoes cook for several minutes and brown on one side before you attempt to turn them to prevent them from breaking up.
- Remove the green tops from the leeks and slice into ½ inch slices. Place into cold water and use your hands to "swish" around to remove any sand trapped between the layers.
- Cook the potatoes for 12-15 minutes then add the sliced leeks, minced garlic, fennel seed and 1 tsp fresh thyme. Sprinkle with the remaining Cajun seasoning. Cook for 5 minutes until the leeks begin to soften and brown.
- Slice the sausage into ¼ inch slices on the bias and add to the pan. Continue to cook over medium heat for another 10-15 minutes or until the potatoes are fork tender and the sliced sausage has browned.
- Adjust the creole seasoning, salt and pepper then sprinkle with the remaining chopped thyme before serving.