One Pan Smoked Andouille Dinner Bake

One Pan Smoked Andouille Dinner Bake

Makes 4 servings

4 smoked andouille sausages
1 1⁄2 pounds small new potatoes, cut in half
1⁄2 medium red onion, sliced
2 bell peppers, sliced
2 tablespoons olive oil
1⁄4 cup chicken stock or water
1 tablespoon paprika or smoked paprika
2 teaspoons garlic powder
1 teaspoon gound black pepper
1 teaspoon dried or fresh thyme
1⁄2 teaspoon cayenne
1⁄4 cup parsley, finely chopped
Salt and pepper to taste
Preheat the oven to 375 F. Line a baking sheet with parchment paper. Mix the paprika, garlic
powder, oregano, thyme, cayenne and a generous pinch of salt in a large bowl. Add the
sausages, potatoes, onion, and bell peppers to the bowl and toss to coat. Arrange the meat and
vegetables on the baking sheet in a single layer and top with any additional seasoning, drizzle
the two tablespoons of olive oil over top and slowly pour the chicken stock into the pan on one
side. Bake for 20 minutes, toss everything to flip and bake for another 15 - 20 minutes. Check
that the potatoes are cooked through and the sausages are done - they will be firm when
cooked. Bake for another 10 minutes if needed.

Serve hot from the oven!

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