1teaspoonCajun or Creole seasoning [more or less to your taste]
salt and black pepperto taste
2mediumleeksgreen tops removed and sliced
2teaspoonfresh thymerough chopped and divided
½teaspoonfennel or cumin seed
114 ozsmoked andouille sausage ¼-inch on bias
In a large skillet heat a few drizzles of olive oil. Add the potatoes to the pan and sprinkle with ½ teaspoon 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 teaspoon 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.
Sliced onion wedges or green onions may be substituted for the leeks if desired.