Swamp Potatoes and Sausage
A hearty Southern-inspired skillet dish loaded with tender potatoes and smoky andouille sausage cooked in a dark savory gravy. Bold Cajun spices give this dish its signature swampy depth of flavor.
Smoky andouille sausage and fork-tender potatoes smothered in a bold Cajun gravy.
Nutrition per serving
Ingredients
protein
main
vegetables
aromatics
liquid
seasoning
fat
Instructions
Brown the Sausage
Heat the vegetable oil in a large deep skillet over medium-high heat. Add the andouille sausage rounds and cook for 3 to 4 minutes per side until deeply browned. Remove the sausage and set aside.
Saute the Vegetables
In the same skillet with the rendered sausage fat, add the onion and bell pepper. Cook for 5 minutes until softened, then add the garlic and cook for 1 more minute.
Add Potatoes and Season
Add the cubed potatoes to the skillet and sprinkle in the Cajun seasoning. Stir everything together to coat the potatoes in the spices and fat.
Simmer in Broth
Pour in the chicken broth and Worcestershire sauce. Stir to combine, then bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes until the potatoes are fork tender.
Return Sausage and Reduce
Return the browned sausage to the skillet and stir to combine. Cook uncovered for 5 more minutes to allow the gravy to thicken slightly before serving.
Substitutions
Common mistakes
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