Smoky Potato and Andouille Sausage Stew
Equipment
- 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.
Ingredients
- 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
Instructions
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.