Chef Nino

Cajun Sausage and Potato Saute

Yield 6-8 servings
2 ratings


3 tablespoons Rouses Olive Oil

1-pound package of andouille sausage, very thinly sliced

4 Yukon Gold potatoes, peeled and chopped into ¼-inch dice

1 red bell pepper, sliced into ¼-inch strips

1 green bell pepper, sliced into ¼-inch strips

1 red onion, sliced into ¼-inch strips

2 garlic cloves, minced

½ bunch finely chopped green onions

2 tablespoons finely chopped Italian flat leaf parsley

Salt and pepper, to taste


Heat 2 tablespoons of the olive oil in a cast-iron skillet over medium heat. Add the sliced sausage to skillet and cook a few minutes on each side until heated through and browned. Remove sausage from skillet and set aside. Add the chopped potatoes to the skillet and cook until softened, about 7 to 10 minutes. Return sausage to skillet with potatoes.

While the sausage and potato mixture is cooking, heat the remaining 1 tablespoon of olive oil in another skillet and add the peppers, onions and garlic. Cook until vegetables are tender but still a little crisp, about 5 to 7 minutes.

Season the potatoes and sausage with salt and pepper to taste. Stir to incorporate seasonings.

Add the peppers, onions and garlic to the skillet with the sausage and potatoes and stir to combine. Garnish with green onions and parsley prior to serving.