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 entree 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 With Andouille Sausage
Ingredients
- 2 lb red potatoes quartered
- olive oil
- 1 tsp Cajun or Creole seasoning [more or less to your taste]
- salt and black pepper
- 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
Instructions
- 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.
Notes
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
>
Elaine Cozart
This was so easy! And the combination of flavors and textures made for a yummy fall weeknight dinner.
Debbie
I was thinking to add some cabbage to this, anyone ever try that?
Melissa
You can, no problem at all.
Christopher Smith
Lovely recipe that everyone in my family relishes. I've cooked and enjoyed it so many times and now I add some green or red peppers and a half a cup of white wine in the tradition of Justin Wilson may he RIP. I put the wine in right at the end and have the element at a high heat so most of the moisture but not the taste evaporates before the potatoes get too soft. The sausage and the potatoes absorb the wine really nicely. Thanks for sharing!
Melissa
Terrific addition, thanks!
Cindy Barker
Thanks for a delicious recipe! I love to cook and try new recipes! Happy Holidays!
Melissa
Thank you, and same to you and yours.
Randi Johnson
Great recipe!
Melissa
Thanks, it's a tasty skillet meal.
Marsha Kelly
I agree with you Melissa!
This what I was looking for!
Thank you,
Marsha
Melissa
Thanks Marsha!