When the temperatures start to dip and the leaves turn golden, there's nothing like a warm bowl of something hearty and smoky to usher in comfort. This smoky potato and andouille sausage stew is a rich, deeply flavorful dish that blends tender chunks of potato, seared sausage, and aromatic vegetables in a robust, paprika-spiked broth. It’s a meal you can serve to a crowd, keep simmering in a crockpot for hours, or quickly whip up for a weekday dinner. Think of this dish as part of that classic lineup of fall soup recipes — it’s cozy, rustic, and downright satisfying.
Smoky Potato and Andouille Sausage Stew
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine American
Dutch oven or large heavy-bottomed pot A Dutch oven retains heat well and allows for even cooking, making it ideal for stews.
Wooden Spoon or Spatula Useful for stirring and scraping up any flavorful bits at the bottom of the pot.
Cutting board and sharp knife For prepping all your ingredients.
Measuring cups and spoons Precision helps with balance of flavor.
Ladle For serving.
- 1 lb andouille sausage sliced into 1/2-inch rounds
- 1.5 lbs Yukon gold potatoes peeled and chopped
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 celery stalks chopped
- 2 carrots peeled and sliced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes optional for a kick
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 1/2 cup heavy cream optional, for a creamy finish
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped, for garnish
Brown the Sausage
Heat the olive oil in your Dutch oven over medium heat. Add the sliced andouille sausage in batches, ensuring they sear instead of steam. Let them get golden brown on both sides—this is where the stew’s deep, smoky base begins. Once browned, remove the sausage with a slotted spoon and set aside.
Sauté the Aromatics
In the same pot (don’t wipe it clean—you want all that sausage flavor), add the onion, celery, and carrots. Cook for about 5–7 minutes, stirring occasionally, until the onions become translucent and everything starts to soften.
Add Garlic and Spices
Toss in the minced garlic, smoked paprika, thyme, red pepper flakes, and bay leaf. Let the spices bloom for about a minute, stirring frequently so they don’t burn.
Simmer with Potatoes
Add the chopped potatoes to the pot, stirring to coat them in the aromatic base. Pour in the chicken broth and return the sausage to the pot. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 25–30 minutes, or until the potatoes are fork-tender.
Finish with Cream (Optional)
If you like your stew on the creamier side, stir in the heavy cream during the final five minutes of cooking. Let it heat through but don’t allow it to boil. Taste and adjust seasoning with salt and pepper.
Serve and Garnish
Ladle the stew into bowls and sprinkle with chopped fresh parsley. Serve hot, ideally with crusty bread to mop up all that rich broth.
Tip: This can easily double as a potato soup crock pot recipe. Set it on low for 6 hours or high for 3–4 hours after the initial sautéing and browning step.
Perfect Pairings
This stew is robust and flavorful, so pairings should either complement its smokiness or offer contrast:
- Bread: Crusty sourdough, garlic toast, or cornbread are fantastic choices for soaking up the broth.
- Salad: A bright arugula or spinach salad with a lemony vinaigrette adds a fresh note.
- Wine: A chilled glass of dry Riesling or a bold red like Zinfandel holds up well to the spices and smokiness.
- Beer: Try a smoked porter or amber ale for a full-flavored pairing that mirrors the stew’s depth.
This also makes a great addition to a fall soups and stews dinner spread alongside a creamy Italian sausage and potato soup or a classic polish sausage soup.
FAQs
1. Can I use chicken sausage instead of andouille?
Absolutely. Chicken sausage is a great substitute for a lighter version and is commonly found in chicken sausage soup recipes. Just ensure it's fully cooked before slicing and browning.
2. Is this stew freezer-friendly?
Yes, it freezes well. Let it cool completely, then transfer to freezer-safe containers. Just skip the cream before freezing, and add it when reheating.
3. Can I use Italian sausage?
Yes! For a twist on this recipe, Italian sausage adds a sweet or spicy note, depending on which variety you use. It edges the dish toward the realm of italian sausage soup and pairs beautifully with potatoes.
4. What kind of potatoes work best?
Yukon gold potatoes are ideal because they hold their shape while becoming tender. You could also use red potatoes or russets if that's what you have, though russets may break down more and create a thicker broth.
5. Is this similar to a sausage and potato soup?
Yes, though this version is more stew-like with a chunkier, rustic texture. That said, it’s very close in spirit to a sausage potato soup, and adding more broth can shift it toward the soup category if you prefer.
