Description
Sausage Skillet with Andouille Sausage: A quick, flavorful one-pan meal with bell peppers & potatoes. Your new go-to for easy weeknights!
Ingredients
Scale
- Main Players:
- 1 lb (450g) andouille sausage, sliced ½-inch thick
- 1 large yellow or white onion, chopped
- 2–3 bell peppers (red, yellow, orange), deseeded and chopped
- 1.5 lbs (680g) Yukon Gold or baby red potatoes, diced into ½-inch cubes
- Flavor Boosters:
- 3–4 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ¾ cup low-sodium chicken broth
- Salt and freshly ground black pepper, to taste
- Finishing Touches:
- ¼ cup fresh parsley, chopped
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.