Potato and Sausage Skillet

by Kait Nolan After last weeks jambalaya, I had half a pound of cajun sausage left. It seemed to be crying out for potatoes, so I listened and came up with a simple skillet supper that had hubby ready to run to the grocery for more sausage so we could make more. Delicious and deceptively simple. Serves 2. Ingredients:

4 small thin-skinned potatoes (red or Yukon gold are perfect) 8 oz. cajun sausage pinch of salt fresh pepper to taste pinch garlic powder pinch paprika

Directions: 1. Dice your potatoes. 2. Add to a pot and boil for approximately 20 minutes. Long enough that they can be pierced easily with a fork, but not falling apart. 3. Drain. 4. Slice your sausage on the bias, about a 1/4 thick. 5. Add to a large skillet and cook over medium heat. 6. The idea here is to kind of sweat the sausage. 7. Cook until browned on either side. 8. Add the boiled potatoes and spices and saute in the rendered sausage fat, stirring occasionally until potatoes begin to brown. 9. Serve hot.

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