Skillet Cajun Potatoes eith Andouille Sausage
Ingredients
- 2 mediumleeks (green tops removed and sliced)
- 2 lbred potatoes (quartered)
- 2 tbspolive oil
- 1 tspcajun or creole seasoning ([more or less to your taste])
- salt and black pepper (to taste)
- 3 clovegarlic (minced)
- 2 tspfresh thyme (rough chopped and divided)
- ½ tspfennel or cumin seed
- 114 oz smoked andouille sausage ( 1/4-inch on bias)
Directions
- 1
Remove the green tops from the leeks and slice into 1/2 inch slices. Place into cold water and use your hands to "swish" around to remove any sand trapped between the layers. Drain.
- 2
In a large skillet heat a few drizzles of olive oil. Add the potatoes to the pan and sprinkle with 1/2 tsp Cajun seasoning, salt and black pepper to your taste. Let the potatoes cook for several minutes and brown on one side before you attempt to turn them to prevent them from breaking up.
- 3
Cook the potatoes for 12-15 minutes then add the sliced leeks, minced garlic, fennel seed and 1 tsp fresh thyme. Sprinkle with the remaining Cajun seasoning. Cook for 5 minutes until the leeks begin to soften and brown.
- 4
Slice the sausage into 1/4 inch slices on the bias and add to the pan. Continue to cook over medium heat for another 10-15 minutes or until the potatoes are fork tender and the sliced sausage has browned.
- 5
Adjust the creole seasoning, salt and pepper then sprinkle with the remaining chopped thyme before serving.