Skillet Cajun Potatoes With Andouille Sausage

Skillet Cajun Potatoes With Andouille Sausage – This is one of those down home dishes that in my opinion, can’t be topped.  You can serve this hearty dish as a main course, or as a filling side dish to accompany a bowl of pinto beans and hot buttered cornbread. Fried potatoes were regularly served in my Gramma’s kitchens grown right outside their door in their gardens.  The family would enjoy them in season and then the late crop would be moved to the cellar to keep for use throughout the winter. Homegrown goodness.

I’m making this potato skillet with a Cajun flair, but, you can also use kielbasa or any smoked sausage and change the seasonings to take this skillet in the direction that suits your taste.  The leeks add a mild onion flavor and beautiful bright green color and crunch that works so well with the crispy golden potatoes and spicy andouille sausage.   It’s guaranteed to hit the spot anytime of year and it’s budget friendly too.

Ingredients you’ll need:
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
1/2 tsp fennel or cumin seed
1 [14] oz smoked andouille sausage 1/4-inch on bias

Directions:
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. Yield: 4-6 servings

Cook’s note:
Sliced onion wedges or green onions may be substituted for the leeks if desired.

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Skillet Cajun Potatoes With Andouille Sausage

Servings: 4 -6

Author: Melissa Sperka

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
• 1/2 tsp fennel or cumin seed
• 1 [14] oz smoked andouille sausage 1/4-inch on bias

Instructions

• 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.

Notes

Sliced onion wedges or green onions may be substituted for the leeks if desired.