Ingredients:

  • 1 lb (450g) Andouille sausage, sliced into ¼-inch coins
  • 1 lb (450g) Baby red potatoes, halved or quartered
  • 1 lb (450g) Fresh green beans, trimmed and snapped
  • 2 tbsp (28g) Unsalted butter
  • 1 small (110g) Yellow onion, diced
  • 3 cloves (9g) Garlic, minced
  • 1 tsp (2g) Cajun seasoning
  • ½ tsp (3g) Kosher salt
  • ¼ tsp (1g) Black pepper

Instructions:

  1. Place your skillet over medium-high heat. Add the sliced andouille sausage. Cook for 5–7 minutes without stirring too often, until the edges are mahogany-colored and the fat has rendered. Remove sausage with tongs and set aside, leaving the flavorful fat in the pan.
  2. Add the butter to the sausage drippings. Toss in the halved potatoes and diced onion. Sauté for 8–10 minutes, stirring occasionally, until the potatoes develop a golden-brown crust.
  3. Stir in the green beans, minced garlic, and Cajun seasoning. Stir for 2 minutes until the garlic smells nutty. Add 2 tablespoons of water, cover with a lid, and reduce heat to medium-low. Cook for 5–8 minutes until the beans are vibrant green and potatoes are fork-tender.
  4. Return the browned sausage to the pan. Toss everything together for 2 minutes to reheat the meat and glaze the vegetables in the pan juices. Season with salt and pepper to taste.