Ingredients

• Andouille Sausage: The star, hon! Don’t skimp on quality here. I always look for a good, smoky one, it makes all the difference. Tried a mild one once, and it just wasn’t the same, you know?
• Bell Peppers (red, yellow, orange): Adds sweetness and color, a must! I usually grab whatever’s on sale, but a mix just looks so pretty. Green peppers are fine, but they can be a bit bitter for this dish, I think.
• Onion (yellow or white): The foundation of flavor, really. Don’t rush the caramelization, it’s worth the wait. I’ve definitely cried over chopping too many of these, but it’s a labor of love.
• Potatoes (Yukon Gold or red baby): These soak up all the delicious juices. I like Yukon Golds for their creaminess, but baby reds work too. Just make sure they’re cut evenly, or you’ll have some mushy and some hard ones I learned that the hard way!
• Garlic (minced): You know me, I say measure with your heart. More garlic is never a bad idea, honestly. Fresh is always, always better than dried, it just adds that pungent kick.
• Smoked Paprika: Enhances that smoky andouille flavor. A little goes a long way, but it’s crucial for depth. I once bought sweet paprika by mistake, and the dish was missing that certain something.
• Dried Thyme: Earthy and aromatic. Just a pinch really elevates the whole thing. I’ve tried fresh, but dried often holds up better in a skillet like this, surprisingly.
• Chicken Broth (low sodium): Helps steam the potatoes and creates a little pan sauce. Don’t use water, it dilutes the flavor. I always keep low sodium on hand so I can control the salt.
• Fresh Parsley (chopped): A pop of freshness and color at the end. It brightens everything up. I forget this sometimes, and the dish still tastes great, but it just looks better with it.
• Salt and Black Pepper: To taste, always. Taste as you go, sweetie. I’ve definitely over-salted things in my day, so start small and build it up.

Instructions

Slice & Sizzle the Sausage:

First things first, get that glorious andouille sausage sliced into nice, even rounds, about half an inch thick. I like to get a good sear on them, so into a large skillet over medium-high heat they go no oil needed, `andouille sausage` has plenty of its own fat! Listen to that sizzle, smell that smoky aroma filling your kitchen. Cook them until they’re browned and crispy, then pull them out and set them aside, leaving all that delicious fat in the pan. Don’t clean the pan, that’s flavor gold!

Soften the Aromatics:

Now, into that same skillet with the rendered `sausage skillet with andouille sausage` fat, toss in your chopped onions and bell peppers. Oh, the smell of these softening! Stir them around, letting them get a little tender, maybe 5-7 minutes. This is where the magic really starts to happen, building those foundational flavors. I’ve definitely rushed this step before, and the veggies weren’t as sweet, so take your time here, hon, it pays off.

Add the Potatoes & Spices:

Next, throw in your diced potatoes and minced garlic. Sprinkle in the smoked paprika and dried thyme. Give everything a good stir, making sure those potatoes get coated in all that lovely sausage fat and spices. You want to cook this for about 5 minutes, letting the potatoes start to soften and the garlic become fragrant but don’t let it burn, that’s a mistake I only made once! The smell right now? Just incredible, honestly.

Simmer & Steam:

Pour in the chicken broth. Give it another stir, then bring it to a gentle simmer. Once it’s bubbling, pop a lid on your skillet and reduce the heat to medium-low. This is where those potatoes really cook through and soak up all the deliciousness. Let it go for about 10-15 minutes, or until the potatoes are fork-tender. I sometimes peek too often, letting all the steam escape, but try to resist the urge!

Combine & Heat:

Once the potatoes are tender, take the lid off. Add your reserved cooked `andouille sausage` back into the skillet. Stir it all together gently, letting the sausage warm through and mingle with the vegetables and sauce. This is where the whole `sausage skillet with andouille sausage` really comes together, looking like a vibrant, hearty meal. Taste it now, and adjust your salt and pepper, you might be surprised how much flavor is already there!

Finish & Serve:

Remove the skillet from the heat. Sprinkle generously with fresh chopped parsley it just adds that pop of color and freshness, doesn’t it? Give it one last little stir, and then it’s ready to serve. The sauce should be slightly thickened, and every bite packed with smoky, savory goodness. This `sausage skillet with andouille sausage` is honestly one of my favorite things to make, so simple yet so satisfying.

Sausage Skillet with Andouille Sausage Storage Tips

This `sausage skillet with andouille sausage` is actually a rockstar for leftovers, which is a huge win in my book! Just let it cool completely before transferring it to an airtight container. It’ll keep beautifully in the fridge for up to 3-4 days. I’ve reheated it gently on the stovetop with a splash of extra broth to loosen it up, and honestly, the flavors seem to deepen overnight. I microwaved it once and the potatoes got a bit mushy, so don’t do that lol. It doesn’t freeze super well because the potatoes get weird, but it’s usually gone before I even consider freezing it!

Sausage Skillet with Andouille Sausage Substitutions

So, if you’re out of `andouille sausage`, don’t fret! A good smoked kielbasa or even a spicy Italian sausage would work, though the flavor profile will be a bit different. I tried Italian sausage once, and it was tasty, but lacked that characteristic smoky kick of andouille it worked, kinda! For potatoes, sweet potatoes can be a fun swap if you want a touch of sweetness, I’ve done that when I was feeling adventurous. No bell peppers? Zucchini or even some chopped carrots could step in, though they’ll add a different texture. Feel free to play around, that’s what cooking is all about!

Sausage Skillet with Andouille Sausage Serving Ideas

This `sausage skillet with andouille sausage` is a complete meal on its own, but sometimes I like to serve it with a little something extra. A simple green salad with a zesty vinaigrette cuts through the richness beautifully. Or, if I’m feeling really indulgent, a side of crusty bread to sop up all those amazing pan juices? Yes, please! For drinks, honestly, a crisp lager or even a robust red wine pairs wonderfully. This dish and a good old-fashioned family movie night? Perfect. It’s hearty enough for a chilly evening but light enough not to weigh you down too much.

Sausage Skillet with Andouille Sausage Backstory

While this `sausage skillet with andouille sausage` isn’t a traditional Cajun dish in its exact form, it definitely takes inspiration from the vibrant, smoky flavors of Louisiana cuisine. Andouille sausage itself is a staple there, bringing that incredible depth and spice. My connection to it started when my cousin brought back some authentic andouille from a trip south, and I was hooked! I wanted to create something simple that highlighted that amazing flavor without needing a whole day in the kitchen. This skillet is my homage to those bold tastes, transformed into a comforting, weeknight-friendly meal that feels special every time.

Sausage Skillet with Andouille Sausage FAQs

→ Can I make this `sausage skillet with andouille sausage` less spicy?

Absolutely! If you’re not a fan of too much heat, just pick a milder `andouille sausage` or even swap it for a smoked kielbasa. I’ve done that for the grandkids, and it’s still super flavorful without the kick. You could also skip the smoked paprika if you’re really sensitive.

→ What kind of potatoes work best in this `sausage skillet with andouille sausage`?

I honestly prefer Yukon Golds or small red potatoes because they hold their shape well and get wonderfully creamy. Russets can get a bit too starchy and fall apart, which I learned after a particularly mushy batch. Just make sure whatever you choose, you cut them evenly!

→ My vegetables aren’t getting tender. What am I doing wrong?

Oh, I’ve been there! Sometimes it just takes a bit longer. Make sure your heat isn’t too high, so they’re softening rather than burning. Also, ensure your skillet is covered tightly when simmering the potatoes, that steam is key to getting them tender. Give it a few extra minutes, and trust the process!

→ How long does this `sausage skillet with andouille sausage` last in the fridge?

It’s pretty good for about 3-4 days in an airtight container. I’ve eaten it for lunch the next day many times! Just make sure it cools down completely before you put it away. Reheating on the stovetop is best, with a little splash of broth if it seems dry. Microwaving can make the potatoes a bit sad, in my opinion.

→ Can I add other vegetables to this `sausage skillet with andouille sausage`?

Definitely! This recipe is super flexible. I’ve thrown in zucchini, mushrooms, or even a handful of spinach at the end. Just be mindful of cooking times, heartier veggies like carrots might need to go in with the potatoes, while softer ones can be added later. It’s your kitchen, experiment!