Skillet Cajun Potatoes eith Andouille Sausage
Servings 4 servings
Calories 414kcal
Ingredients
- 2 medium leeks green tops removed and sliced
- 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
- 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
- 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.
- 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.
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