Applegate logo

Andouille Stew with Potatoes and Peppers

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!



  1. Heat the oil in a large heavy skillet over medium heat.
  2. Add the peppers, onions and garlic and cook, stirring often, until softened, about 10 minutes.
  3. Stir in the smoked paprika, 1 teaspoon salt and ½ teaspoon black pepper.
  4. Add the potatoes, sausage and about 2 cups water; stir so that the potatoes are mostly submerged in the liquid.
  5. 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.
  6. Season to taste with salt and pepper. Serve warm, garnished with parsley.