This recipe for 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 side dish to accompany a bowl of pinto beans and hot buttered cornbread.
Easy Skillet Cajun Potatoes with Andouille Sausage Recipe
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.
How to Make the Best Skillet Cajun Potatoes with Andouille Sausage Recipe
It’s no secret that potatoes complement most any entrée and can be turned into a meal all by themselves just as in this Cajun potato and andouille sausage recipe. There’s also room to change the seasonings to take this skillet in the direction that suits your taste.
- Ingredients you’ll need to make Potatoes and Andouille Sausage recipe: Two pounds red potatoes, olive oil, Cajun or Creole seasoning, salt and black pepper, fresh leeks, garlic, thyme, fennel or cumin seed and sliced andouille sausage.
- 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.
- The sausage used in this recipe is smoked sausage which is in essence already cooked. If you would like to adapt using crumbled fresh andouille, you could. To do so, begin by frying the sausage in the skillet, then then remove using a slotted spoon and proceed with the recipe as written.
- The leeks add a mild onion flavor and beautiful bright green color and texture that works so well with the crispy potatoes and spicy andouille sausage. Leeks need to be cleaned thoroughly prior to using to release dirt and sand trapped in the layers. They’re well worth the small amount of effort for the flavor and color they lend to the dish as a whole.
- Green onions could be substituted for the leeks, if desired.
- You can store leftover Cajun potatoes and andouille sausage chilled in the refrigerator for up to 2 days. Reheat in the microwave in single serving portions.
More Southern Style Potato Recipes to Make
- Ham and Sweet Potato Hash with Eggs can be made with or without the eggs on top.
- Easy Oven Roasted Potatoes will be a delicious addition for any meal.
- Baked Potato Nachos can be topped with your favorite nacho toppings.
- Skillet Potato Hash with Baked Eggs is a brunch favorite.
- Skillet Potato Hash with Zucchini and Smoked Sausages using kielbasa for flavor.
- Easy Roasted Red Potatoes from The Food Charlaton.
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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
- 1/2 tsp fennel or cumin seed
- 1 14 oz smoked andouille sausage 1/4-inch on bias
- In a large skillet heat a few drizzles of olive oil. Add the potatoes to the pan and sprinkle with 1/2 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 1/2 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 1/4 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.