Jacobson culinary Arts

Andouille Sausage, potato, and leek sauté

• 12 ounces Andouille sausage • 1-pound small creamy white potatoes or red bliss, cut in half or quartered • 2 medium leeks, sliced • 1 large red sweet pepper, sliced • 2 tablespoon olive oil • 2 garlic cloves, chopped fine • 1 cup fresh cherry or plum tomatoes, cut in half • 1 tablespoon fresh thyme • 1 tablespoon fresh Italian parsley • ½ teaspoon red pepper flakes • Salt and pepper to taste

In a large skillet heat a few drizzles of olive oil. Add potatoes and sprinkle with salt and pepper. Cover and let potatoes cook for several minutes, let brown on one side before turning.

Remove green tops of leeks, slice the white part of leek into ½ inch slices. Place in water and wash to remove any sand.

Cook the potatoes for 8 – 10 minutes until fork tender. Add leeks, sweet red peppers, and garlic.

Cook for 5 to 8 minutes until leeks and peppers begin to soften. Slice the andouille sausage into ¼ inch slices and add to pan. Cook covered on medium heat for several minutes

Adjust seasoning, add fresh thyme, pepper flakes and tomatoes.

Allow to cook for several more minutes until everything is warmed through. Serve by itself, or over white rice.