Andouille Sausage and Red Potatoes - Dee Dee's

Diane Hopson Smith


This is nice one skillet meal for after the holidays when you are burnt out on Turkey and you feel like you are about to start gobbling like a turkey if you have to eat one more bite. This dish is sure to please the taste buds if you like things a little spicy.

Serve with a side of cabbage and a slice of hot buttered cornbread.

Hope you enjoy!

pinch tips: How to Peel Potatoes



4 to 6


10 Min


30 Min


Stove Top


1 to 2 Tbsp
cooking oil (i used evoo)
1 large
onion, chopped
1 large
bell pepper, chopped
2 clove
garlic, minced
(14-oz) pkg andouille smoked sausage, sliced (i used johnsonville new orleans brand)
3 lb
red potatoes, cubed with peel (about 5 large)
1 to 2 tsp
cajun seasoning
2 pinch
red pepper flakes (about 1/4 tsp) optional
salt and pepper to taste

Directions Step-By-Step

In a large skillet over a medium heat, heat oil; add onion, pepper, and garlic. Saute for about 2 minutes; add sausage. Continue cooking until sausage is hot.
Add potatoes and seasonings; toss to combine, cover and continue cooking for about 25 minutes (or until potatoes are tender) stirring occassionally.
Taste test; add additonal seasoning if desired.

About this Recipe

Course/Dish: Potatoes, Pork
Main Ingredient: Potatoes
Regional Style: Cajun/Creole
Other Tag: Quick & Easy