Ingredients:

  • 1 lb (450g) Andouille sausage, sliced into 1/2-inch rounds
  • 1.5 lbs (680g) Yukon Gold potatoes, diced into 1/2-inch cubes
  • 1 large (150g) red bell pepper, chopped into 1-inch pieces
  • 1 large (150g) green bell pepper, chopped into 1-inch pieces
  • 1 medium (110g) red onion, cut into 1-inch chunks
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tbsp (6g) smoked paprika
  • 1 tsp (2g) garlic powder
  • 1 tsp (2g) onion powder
  • 1/2 tsp (1g) cayenne pepper
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) cracked black pepper

Instructions:

  1. Preheat your oven to 425°F (220°C). For a professional sear, place your rimmed baking sheet inside the oven while it preheats.
  2. In a large bowl, combine the sliced andouille sausage, diced potatoes, peppers, and onions.
  3. Drizzle with olive oil and sprinkle the entire Cajun seasoning blend over the top. Toss thoroughly until every piece is coated.
  4. Carefully remove the hot baking sheet from the oven and spread the mixture in a single layer, ensuring the pan is not crowded.
  5. Roast for 15 minutes without touching the pan to allow the bottoms to sear.
  6. Remove the pan and stir the ingredients with a spatula to redistribute the rendered fats.
  7. Return to the oven for another 10–15 minutes until the potatoes are fork-tender and the sausage edges are charred mahogany.