Skillet Cajun Potatoes eith Andouille Sausage

Best-cajun-potatoes-with-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.

Course Breakfast, Main Course, Side Dish

Cuisine American, Southern

Keyword cajun-potatoes-with-andouille-sausage

Prep Time 20

Cook Time 30

Total Time 50

Servings 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.

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