One skillet Cajun Potatoes with Andouille

Had to use up my open Andouille sausages, and some junk in the fridge and pantry. Wife and MIL wanted Texas Roadhouse to-go, and I can do better myself. Sorry for teaser pics (no, I'm not actually). Let's see if we can build a meal you guys would eat!

Yep, it turned out as good as I had hoped. Can you even imagine how good it will be with eggs in the morning?? What a deer camp combo. You poor guys will miss out on this one!! Last one with the Texas Roadhouse roll and even more Magic Dust; just can't pass on that cinnamon honey butter

This is what my mind came up with, if you want to try to build your own!!


2 lb small red potatoes quartered, or colored fingerling potatoes (halved).
Small amount of olive oil to coat bottom of pan
1 tsp Cajun or Creole seasoning (Magic Dust used here for me - more or less, to your taste)
Ground sea salt (to taste)
Ground black pepper (to taste)
4 medium green onions, or leeks, w/ green tops removed, and sliced 1/4” thick
3 cloves garlic, minced (can use garlic powder, if no fresh available)
Fresh mushrooms, sliced (can substitute canned sliced mushrooms - I did).
1 Bell pepper, color optional, sliced lengthwise
2 tsp fresh thyme, rough chopped and divided
1/2 tsp cumin or fennel seed
1 - 14 oz smoked andouille sausage, or 3 links, cut to 1/4-inch thick pieces on angle

In a large skillet heat a few drizzles of extra virgin olive oil. Add the potatoes to the pan and sprinkle with approx. 1/2 tsp Cajun seasoning, sea salt and black pepper.
Cook the potatoes for several minutes and brown them on one side, before you attempt to turn them to prevent them from breaking up. Cook around 10-15 minutes total.
Remove the green tops from the onions 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 and pat dry.
Continue cooking the potatoes for 10-15 minutes, until tender
Add the sliced onions, minced garlic, cumin/fennel seed and 1 tsp fresh thyme. Sprinkle with the remaining Cajun seasoning.
Cook for 5 additional minutes, until the onions/leeks begin to soften and brown.
Slice the sausage into 1/4 inch slices on an angle, 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.
Adjust the creole seasoning, salt and pepper to your taste, then sprinkle with the remaining chopped thyme before serving.
(Sliced sweet onion wedges may be substituted for the green ones, if desired).

There you go again. Where do you find the time?

That looks really good!

Where you get the sausage from?

I do see you used the Texas road house rolls

They do have some good rolls.

Man we call it trash night around here, and some of the best meals come from it. 👍👍. Looks damn good

Bill: You're funny. Retirement is the greatest job I ever had! Did the bank, Post Office, went to Motor Vehicles and got a new license, grocery store, gas station, and took a load of furniture to the Salvation Army Thrift store. Shoveled snow off the driveway twice today. I still try to hold to the one-hour rule. Start dinner at 4:30 PM every day, and we eat at 5:30 PM.. The wife loves to eat at a regular time. Once I get everything going, we watch the news until its ready!!! After 40 years of shift work and eating out of microwaves, I sure enjoy my kitchen.

Those are my favorite potatoes.

Very nice