Ingredients:

  • 1 lb Andouille sausage, sliced into ¼-inch rounds
  • 1.5 lbs Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 2 tbsp vegetable oil
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper

Instructions:

  1. Place your skillet over medium-high heat. Add the sliced Andouille sausage in a single layer. Cook for 3–5 minutes without stirring too often, until the edges are browned and the sausage has released its flavorful oils. Remove sausage with a slotted spoon and set aside, leaving the rendered fat in the pan.
  2. Add the vegetable oil to the sausage fat if needed. Toss in the diced potatoes. Spread them in an even layer and let them sear undisturbed for 5–7 minutes to develop a golden-brown crust. Stir occasionally until the potatoes are about 80% tender.
  3. Stir in the diced onions and bell peppers. Sauté for 5 minutes until the onions become translucent and the peppers soften. Add the minced garlic, smoked paprika, cayenne, salt, and pepper. Stir for 60 seconds until the garlic smells fragrant.
  4. Return the browned sausage to the pan. Stir everything together for another 2–3 minutes. The dish is done when the potatoes are fork-tender and the sausage is heated through and glistening.