Skillet Cajun Potatoes with Andouille Sausage

This Skillet Cajun Potatoes with Andouille Sausage recipe is the kind of down-home Southern cooking that never goes out of style. Hearty, savory, and packed with Cajun flavor, it’s filling enough to serve as a main dish or makes one mighty delicious side. Serve it alongside a bowl of slow-simmered pinto beans and a skillet of hot, buttery cornbread for a good old-fashioned Southern supper.

Easy Skillet Cajun Potatoes with Andouille Sausage Recipe

There’s something wonderfully satisfying about a skillet of fried potatoes, especially when they’re paired with smoky Andouille sausage and Cajun seasoning. This recipe turns humble potatoes into a hearty, flavorful dish with crispy golden edges, tender centers, and just the right amount of spice. It’s the kind of down-home cooking I remember from my Gramma’s kitchen, where potatoes fresh from the backyard garden regularly found their way onto the supper table.

One of the things I love about this Cajun potato and sausage skillet is how easily you can make it your own with the bonus of using fewer dishes. Add more Cajun seasoning for extra kick, or adjust the spices to suit your taste. Whether you serve it as a hearty main dish or alongside pinto beans and hot buttered cornbread, it’s simple, satisfying Southern cooking at its finest perfect for busy weeknights.

Key ingredients you’ll need to make Cajun Potatoes with Andouille Sausage: (Scroll down for full printable recipe card and quantities.)

• Potatoes – Two pounds red potatoes with peels intact.
• Sausage – Andouille sausage medallions add a smoky flavor.
• Leeks and Garlic – Fresh leeks expand the flavor profile adding a hint of onion flavor and garlic enhances the taste.
• Oil – Extra virgin olive oil for sautéing.
• Spices and Seasonings – Cajun or Creole seasoning, salt and black pepper, fennel or cumin seed.
• Fresh Herbs – Fresh thyme adds an earthy flavor.

How to Make Skillet Cajun Potatoes with Andouille Sausage Recipe

• Brown Potatoes – Heat a few drizzles of olive oil. Add the potatoes to the pan and sprinkle 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.
• Soak Leeks – 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.
• Add Leeks to Skillet – Cook the potatoes then add the sliced leeks, minced garlic, fennel seed and fresh thyme saute until the leeks begin to soften and brown.
• Andouille Sausage – Add sausage to the pan. Continue per the cooking time in the recipe until the potatoes are fork tender and the sliced sausage has browned.
• Serve – Scoop and serve with thyme just before serving.

Kitchen Equipment to Make Potato Andouille Sausage Recipes

• Large skillet no lid needed.
• Measuring cups and measuring spoons.
• Knife and chopping board.
• Medium bowl.

Recipe Variations, Tips and Substitutions

• Sausage – You can use kielbasa or turkey sausage in this fried potatoes recipe.
• Spices – I chose to season this potato skillet with a Cajun flair, but you can also use Creole seasoning or simple seasoned salt to amp up the flavor.
• Fresh Andouille – The andouille 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 remove using a slotted spoon and proceed with the recipe as written cooking the potatoes in the fat that was rendered.
• Leeks – The fresh 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. You could use diced onion or green onions instead.
• Vegetables – You could add bell peppers, jalapeno peppers or mushrooms to the potato mixture.
• Fresh Herbs – You can swap out thyme using chives, rosemary or parsley.

Storage and Leftovers

• Leftovers – You can store leftover Cajun potatoes and andouille sausage in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – Reheat in the microwave in single serving portions, in a skillet on medium-heat or in an air fryer.
• Freezer – You can freeze leftovers for up to 2 months, if the potatoes aren’t overcooked. Thaw in the fridge and reheat just before serving.

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.
• You may also enjoy the Cajun flavors in this Jambalaya or Chicken and Sausage Gumbo with a scoop of rice.
• Easy Roasted Red Potatoes from The Food Charlaton.

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Helpful Kitchen Items: 

• 12-inch Skillet
• Measuring Set
• Whisks
• Sheet Pan with Rack

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Skillet Cajun Potatoes eith Andouille Sausage

Skillet Cajun Potatoes with Andouille Sausage is a hearty Southern-style dish featuring crispy golden potatoes, smoky sausage, and bold Cajun seasoning. Easy enough for a weeknight supper and delicious enough to serve alongside pinto beans and hot buttered cornbread.

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Breakfast, Main Course, Side Dish

Cuisine: American, Southern

Keyword: cajun-potatoes-with-andouille-sausage

Servings: 4 servings

Calories: 414kcal

Author: Melissa Sperka

Ingredients

• 2 medium leeks green tops removed and sliced
• 2 lb red potatoes quartered
• 2 Tbsp olive oil
• 1 tsp Cajun or Creole seasoning adjust to your taste
• 1 tsp each salt and black pepper adjust to taste
• 3 clove garlic minced
• 2 tsp fresh thyme rough chopped, divided use
• 1/2 tsp fennel or cumin seed
• 1 14 oz smoked andouille sausage 1/4-inch on bias

Instructions

• 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. Drain.
• 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.
• Sauté 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.

Nutrition

Serving: 1serving | Calories: 414kcal | Carbohydrates: 45g | Protein: 5g | Fat: 19g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 50mg | Sodium: 741mg | Potassium: 1143mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1052IU | Vitamin C: 27mg | Calcium: 61mg | Iron: 3mg

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