Andouille Stew with Potatoes and Peppers

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This adaptation of a classic Spanish dish couldn’t be simpler. The andouille sausage adds a smoky, peppery flavor to the earthy potatoes, peppers and onions. Serve with crusty bread on the side and dig in!

Dairy-Free
Gluten-Free

Serves 4 to 6 | Total Time: Less Than 60 Mins

Ingredients

3 tablespoons extra-virgin olive oil
2 red bell peppers, seeded and sliced
1 yellow onion, halved and sliced
2 cloves garlic, thinly sliced
½ teaspoon smoked paprika
Kosher salt and freshly ground black pepper
2 pounds Yukon Gold potatoes, cut into wedges
1 (12-ounce) package Applegate Organics^® Andouille Sausage, sliced
Chopped fresh parsley, for garnish

Instructions

Heat the oil in a large heavy skillet over medium heat.
Add the peppers, onions and garlic and cook, stirring often, until softened, about 10 minutes.
Stir in the smoked paprika, 1 teaspoon salt and ½ teaspoon black pepper.
Add the potatoes, sausage and about 2 cups water; stir so that the potatoes are mostly submerged in the liquid.
Bring to a simmer, lower the heat and cook, partially covered, until the potatoes are tender and the broth has thickened slightly, about 30 minutes.
Season to taste with salt and pepper. Serve warm, garnished with parsley.

Gluten-Free

Dairy-Free

In This Recipe

Applegate Organics^® Andouille Sausage

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No Antibiotics Ever

Applegate Humanely Raised

No GMO Ingredients

Andouille Stew with Potatoes and Peppers

Ingredients

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In This Recipe

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No Antibiotics Ever

Applegate Humanely Raised

No GMO Ingredients

Andouille Stew with Potatoes and Peppers

Ingredients

Instructions

In This Recipe

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