Smoked Sausage and Potato Stew

Name: Smoked Sausage and Potato Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1 tbsp vegetable oil; 12 oz andouille smoked sausage, sliced; 1 yellow onion, diced; 1 cup green bell pepper, diced; 1 cup celery, diced; 4 garlic cloves, minced; 2 tsp Cajun seasoning; 2 lbs Russet potatoes, cubed; 4 cups chicken broth

A comforting one-pot stew featuring smoky sausage, tender potatoes, and aromatic vegetables simmered in a seasoned broth.

50 minEasyServes 4480 cal/serving

CajunDinnerStovetopStandardHigh FiberGluten-FreeDairy-FreeNut-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarAlcohol-Free

Ingredients

1 tbsp vegetable oil
12 oz andouille smoked sausage, sliced
1 yellow onion, diced
1 cup green bell pepper, diced
1 cup celery, diced
4 garlic cloves, minced
2 tsp Cajun seasoning
2 lbs Russet potatoes, cubed
4 cups chicken broth

Instructions

1

Heat 1 tbsp vegetable oil in a large pot over medium-high heat.
2

Add 12 oz sliced andouille smoked sausage and cook for 5 minutes until browned, then remove sausage and set aside.
3

Add 1 diced yellow onion, 1 cup diced green bell pepper, and 1 cup diced celery to the pot and saute for 5 minutes until softened.
4

Stir in 4 minced garlic cloves and 2 tsp Cajun seasoning, cooking for 1 minute until fragrant.
5

Add 2 lbs cubed Russet potatoes and 4 cups chicken broth to the pot, then return sausage.
6

Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until potatoes are tender and sausage reaches an internal temperature of 165 F.

Questions

How long does Smoked Sausage and Potato Stew keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Smoked Sausage and Potato Stew?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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