Andouille Sausage Hash

Week 445. Year 9. Tommy is 42. Deer season. The stand at dawn. The coffee in the thermos. The waiting that is not waiting but praying — the silent prayer of a man in a tree, asking the woods for what the woods are willing to give. pot roast for dinner from what the season provides.

Made pot roast this week — the kind of food that fills the house with the smell of Louisiana and the knowledge that whoever walks through the door is walking into a home where the stove is on and the food is ready and the welcome is unconditional. The meal was the day. The day was the meal. Both were good. Laissez les bons temps rouler.

The pot roast was the anchor of the week — but it’s the andouille that puts Louisiana in the room. When the family started coming through the door that evening, I wanted something on the stove that smelled like the South and hit like a meal earned, and this hash did exactly that: smoky, filling, a little crispy at the edges, the kind of thing you make when the season has been good to you and you want the table to feel it.

Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min | Servings: 4

Ingredients

12 oz andouille sausage, sliced into 1/4-inch rounds
1 1/2 lbs Yukon Gold potatoes, diced into 1/2-inch cubes
1 medium yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Parboil the potatoes. Place diced potatoes in a pot of salted water and bring to a boil. Cook for 6–8 minutes until just fork-tender but not fully soft. Drain and set aside.
Brown the sausage. Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Add andouille slices in a single layer and cook 2–3 minutes per side until browned. Remove sausage and set aside, leaving drippings in the pan.
Cook the vegetables. Add remaining olive oil to the skillet. Add onion and bell peppers, cooking over medium heat for 4–5 minutes until softened. Add garlic and cook 1 minute more.
Crisp the potatoes. Add the drained potatoes to the skillet. Spread into an even layer and press lightly with a spatula. Cook undisturbed for 4–5 minutes to develop a golden crust, then stir and repeat once more.
Season and combine. Sprinkle in smoked paprika, cayenne, thyme, salt, and black pepper. Return the browned andouille to the skillet and toss everything together. Cook another 2–3 minutes until heated through and well combined.
Serve. Taste and adjust seasoning. Garnish with fresh parsley and serve hot directly from the skillet.

Nutrition (per serving)

Andouille Sausage Hash — The Smell of Louisiana and a House That Says Welcome