Swamp Potatoes and Sausage
Smoky sausage and tender potatoes slow-cooked in a savory, herb-laced broth until everything melds into a hearty, one-pot meal.
Ingredients
- 1 ½ lbsmoked sausage(andouille or kielbasa, sliced into ½-inch rounds)
- 2 lbYukon Gold potatoes(cut into 1-inch chunks)
- 1 largeyellow onion(diced)
- 1 largegreen bell pepper(diced)
- 4 clovesgarlic(minced)
- 2 tbspolive oil
- 1 candiced tomatoes(14.5 oz, undrained)
- 2 cupschicken broth
- 1 tspsmoked paprika
- ½ tspdried thyme
- ½ tspcayenne pepper(adjust to heat preference)
- ½ tspblack pepper
- 1 tspkosher salt(plus more to taste)
- 2 tbspfresh parsley(chopped, for garnish)
Method
- 01
Heat 2 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering.
- 02
Add the 1 ½ lb smoked sausage slices in a single layer and sear for 2–3 minutes per side until browned. Transfer to a plate and set aside.
- 03
Reduce heat to medium. Add the diced yellow onion and green bell pepper to the same pot and cook for 4–5 minutes, stirring occasionally, until softened.
- 04
Stir in the 4 cloves minced garlic and cook for 1 minute until fragrant.
- 05
Add 1 tsp smoked paprika, ½ tsp dried thyme, ½ tsp cayenne pepper, ½ tsp black pepper, and 1 tsp kosher salt. Stir to coat the vegetables evenly.
- 06
Add the 2 lb potato chunks and toss to combine with the spiced vegetables.
- 07
Pour in the 1 can diced tomatoes and 2 cups chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot.
- 08
Return the seared sausage to the pot, nestling the pieces among the potatoes.
- 09
Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 25–30 minutes, stirring once halfway through, until the potatoes are fork-tender.
- 10
Uncover and simmer for an additional 5 minutes to allow the broth to reduce slightly and thicken.
- 11
Taste and adjust salt and cayenne as needed. Garnish with 2 tbsp fresh parsley and serve hot directly from the pot.
Adapted from public domain & community sources