# 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.

_Dinner · Southern American_

Prep: 15 min · Cook: 45 min · Total: 60 min · Yields: 6 servings

## Ingredients

- 1 ½ lb smoked sausage (andouille or kielbasa, sliced into ½-inch rounds)
- 2 lb Yukon Gold potatoes (cut into 1-inch chunks)
- 1 large yellow onion (diced)
- 1 large green bell pepper (diced)
- 4 cloves garlic (minced)
- 2 tbsp olive oil
- 1 can diced tomatoes (14.5 oz, undrained)
- 2 cups chicken broth
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp cayenne pepper (adjust to heat preference)
- ½ tsp black pepper
- 1 tsp kosher salt (plus more to taste)
- 2 tbsp fresh parsley (chopped, for garnish)

## Instructions

1. Heat 2 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering.
2. Add the 1.5 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.
3. 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.
4. Stir in the 4 cloves minced garlic and cook for 1 minute until fragrant.
5. Add 1 tsp smoked paprika, 0.5 tsp dried thyme, 0.5 tsp cayenne pepper, 0.5 tsp black pepper, and 1 tsp kosher salt. Stir to coat the vegetables evenly.
6. Add the 2 lb potato chunks and toss to combine with the spiced vegetables.
7. 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.
8. Return the seared sausage to the pot, nestling the pieces among the potatoes.
9. 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.

## Tip

> Sear the sausage first and don't skip deglazing — those browned bits on the pot bottom dissolve into the broth and are the backbone of the dish's depth.

Tags: one-pan, comfort-food, weeknight, smoky, hearty

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