YOUR SOLIN GENERATED RECIPE
Andouille Sausage and Potato Skillet
Chicken andouille sausage and gold potatoes seared in a cast-iron skillet until crisp, then tossed with vibrant peppers and kale for a smoky, savory finish.
INGREDIENTS
13 oz Amylu chicken andouille sausage
1 medium Yukon gold potato
0.5 tbsp Avocado oil
0.5 medium Yellow onion
1 medium Red bell pepper
2 cloves Garlic
2 cups Kale
0.5 tsp Smoked paprika
0.5 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Slice the chicken andouille sausage into half-inch rounds and dice the potato into half-inch cubes.
Heat the avocado oil in a large cast-iron or heavy-bottomed skillet over medium-high heat.
Add the diced potatoes to the skillet and season with sea salt, black pepper, and smoked paprika.
Cook the potatoes for 12-15 minutes, stirring occasionally, until they are golden brown on the outside and tender on the inside.
Push the potatoes to one side of the skillet and add the sliced sausage, diced onion, and bell pepper to the empty space.
Sauté the mixture for 6-8 minutes until the sausage is nicely browned and the vegetables have softened.
Add the minced garlic and chopped kale to the skillet, stirring everything together for 2-3 minutes until the kale is wilted and bright green.
Remove from heat and serve immediately directly from the skillet for a hearty, one-pan meal.