Description
A flavorful and hearty skillet meal featuring smoky sausage, tender baby potatoes, and colorful bell peppers, all cooked together with aromatic spices and a touch of chicken broth. Perfect for a quick and satisfying dinner that brings comforting Southern-inspired flavors to your table.
Ingredients
Scale
Sausage and Vegetables
- 1 lb smoked sausage (such as Kielbasa or Andouille), sliced into rounds
- 1 small onion, chopped
- 1 bell pepper (red, yellow, or green), chopped
- 2 garlic cloves, minced
- 1 lb baby potatoes, halved or quartered
- 1 tablespoon olive oil
Seasonings and Broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup chicken broth (or vegetable broth)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Cook the Potatoes: Add the halved or quartered baby potatoes to a heated skillet with olive oil. Cook for 8-10 minutes, stirring occasionally until the potatoes start to brown and become tender. Once cooked, remove the potatoes from the skillet and set them aside.
- Sauté the Sausage and Vegetables: In the same skillet, add the sliced smoked sausage, chopped onion, bell pepper, and minced garlic. Cook for 3-4 minutes, stirring occasionally, until the vegetables soften and the sausage starts to brown slightly.
- Combine Everything: Sprinkle smoked paprika, dried thyme, salt, and pepper over the sausage and vegetables. Stir well to evenly coat everything with the seasonings. Pour in the chicken broth and bring the mixture to a simmer. Return the cooked potatoes to the skillet and cook for another 5-7 minutes, stirring occasionally until the potatoes are fully cooked and the flavors meld together.
- Serve: Remove the skillet from heat, garnish with freshly chopped parsley, and serve immediately. This dish is delicious on its own or paired with a fresh side salad or crusty bread.
Notes
- You can substitute chicken broth with vegetable broth to keep this dish vegetarian-friendly if you use plant-based sausage.
- For a spicier kick, add a pinch of cayenne pepper or red pepper flakes when adding paprika and thyme.
- Baby potatoes can be replaced with regular potatoes cut into bite-sized pieces, but cooking time may increase slightly.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in a skillet or microwave.
- To make this dish gluten-free, ensure the smoked sausage does not contain any gluten-based fillers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American Southern
