Andouille & Potatoes
Submitted by jjaquee
Smoky andouille sausage simmered with tender potatoes, onions, and bell peppers in white wine and bacon drippings for Cajun comfort in one pot.
YIELD
8 servingsPREP
5 minCOOK
30 minREADY
35 minThis is Louisiana home cooking at its easiest: thick slices of smoky andouille sausage tumbled with thinly sliced potatoes and sautéed vegetables, then simmered low and slow in white wine until everything melds into tender, savory comfort.
Bacon drippings add richness (because of course they do), while soy sauce sneaks in a hit of umami that deepens the whole dish.
A splash of hot sauce and plenty of fresh parsley keep things bright and lively.
Pro Tips
- Slice potatoes thin: Uniform thin slices cook faster and more evenly (a mandoline helps here).
- Use good andouille: The sausage is the star, so pick one with deep smoke flavor (or substitute any heavily smoked sausage).
- Stir occasionally: Check and stir every 10 minutes to prevent sticking and ensure even cooking.
- Adjust heat: Start with a conservative amount of hot sauce and add more at the table for those who want extra fire.
Variations
- Add greens: Stir in a few handfuls of spinach or kale in the last 5 minutes of cooking.
- Make it creamy: Finish with ¼ cup heavy cream for a richer, more indulgent version.
Ingredients
Directions
Heat the bacon drippings in a large, heavy saucepan over medium high heat, and sauté the onions, bell pepper, and parsley, stirring occasionally until the onions are clear.
Add the wine, garlic, soy sauce, and andouille, and mix well.
Add the salt and hot sauce and stir. Add the potatoes, stir, cover, reduce the heat to low, and simmer, stirring occasionally until the potatoes are tender, about 30 minutes.
Comments
