Andouille Cajun Potatoes

written by Jessica Chiasson Wood on November 5, 2012 in Andouille and HOLIDAYS with 13 comments

These Cajun potatoes with diced Andouille would make a perfect side dish for the upcoming holidays. Every year I try to incorporate a new Cajun side dish that everyone can enjoy and this one is definitely a winner.

4.5 from 2 reviews

Andouille Cajun Potatoes
 
Author:
Recipe type: Side
Cuisine: Cajun
Ingredients
  • 3 pounds small potatoes, thinly sliced
  • 1 pound Andouille sausage, diced
  • ¼ cup olive oil, divided
  • 1 tablespoon Cajun seasoning, adjust to taste
  • 6 garlic cloves, minced
  • ¼ cup chopped fresh parsley
Instructions
  1. Thinly slice the potatoes and coat with ½ the olive oil. Season with Cajun seasoning.
  2. In a large skillet heat the remaining half of the olive oil until it starts to ripple.
  3. Add the diced andouille and cook through, but don’t over cook it.
  4. Remove the andouille from the pan.
  5. Add the sliced potatoes to the pan that the andouille was cooked in and saute the potatoes in the rendered fat.
  6. When the potatoes start to get crispy add the garlic.
  7. Continue to cook until the edges of the potatoes start to brown.
  8. Add the andouille back to the pan.
  9. Cook for an additional 5 minutes.
  10. Toss with the parsley and serve.
Notes
Before dicing the Andouille make sure to remove the casing.

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