Description
A smoky, colorful, and hearty one-pan meal featuring andouille sausage, potatoes, and vibrant summer vegetables, perfect for a quick dinner or weekend brunch.
Ingredients
Scale
- 14 ounces Andouille Sausage, sliced into rounds
- 1 pound Red Potatoes, diced
- 1 Red Bell Pepper, sliced
- 1 Yellow Bell Pepper, sliced
- 1 large Yellow Onion, thinly sliced
- 1 medium Zucchini, sliced into half-moons
- 3 cloves Garlic, minced
- 2 tablespoons Olive Oil
- 1 teaspoon Paprika
- Salt and Black Pepper, to taste
- 2 tablespoons Fresh Parsley, chopped
Instructions
- Preheat Your Equipment: Heat a large cast-iron skillet over medium-high heat.
- Combine Ingredients: Slice the sausage, dice the potatoes, and prep your veggies.
- Prepare Your Cooking Vessel: Add olive oil to the skillet and let it shimmer.
- Assemble the Dish: Brown the sausage slices until golden, then remove and set aside. Add potatoes to the skillet and cook until lightly crisped. Toss in onions, peppers, zucchini, and garlic.
- Cook to Perfection: Stir occasionally until the vegetables are tender and potatoes golden. Return sausage to the skillet, season with paprika, salt, and pepper.
- Finishing Touches: Sprinkle with fresh parsley for brightness.
- Serve and Enjoy: Bring the skillet to the table and dig in.
Notes
- Parboil potatoes for quicker cooking and extra crispiness.
- Add a dash of cayenne or smoked paprika for more depth.
- Top with a fried egg for a brunch-worthy twist.
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 6g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 45mg
Keywords: summer skillet, sausage skillet, andouille sausage recipe, Cajun skillet, one-pan dinner, potato skillet