The Spicy Cajun Summer Skillet
Perfect dish for the family with a little bit a kick and a whole lot of veggies and love!
Ingredients
- 1 Package 14 oz Cajun Style Andouille Smoked Sausage
- 1 Package Frozen Broccoli
- 2 tbsp Olive Oil
- 3 tbsp Garlic Salt
- 1 Bunch Asparagus
- 2 Cups water
- ½ Package 1½ lb. The Little Potato Company Baby Boomer Yellow Potatoes
- 5 Large Carrots
- 1 tbsp Olive Oil
- 1 Medium White Onion
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- 2 tbsp Slap Ya Mama Hot Blend, Cajun Seasoning We love Spicy food! Begin with 2 tsp if you don't enjoy the spice.
Instructions
- Turn oven to 400° F. Prepare a baking sheet for the broccoli.
- Microwave the broccoli, carefully remove from packaging and place onto the baking sheet. Lightly coat with Olive Oil and Garlic Salt. Bake for 20-30 minutes.
- Begin by chopping all vegetables and the sausage.
- In a large skillet, begin cooking the sausage. I prefer to cook the sausage separately to assure there is a good seer to the meat. Once, fully cooked, remove sausage from skillet and let rest on a paper towel (removes any unwanted grease).
- Add remaining Olive Oil to the skillet. Add chopped potatoes and carrots. Cook for 15-20 minutes or until the desired softness.
- In a medium sized pot, boil 2 cups of water and add the asparagus. After the asparagus has boiled for 5 minutes, remove and blanch.
- Add onions and peppers to the skillet. Add 2 tbsp of Cajun seasoning to the potatoes, carrots, peppers, and onion. Cook for 5 minutes.
- Add broccoli, asparagus, and sausage to skillet. Add remaining Cajun seasoning and cook for 5 minutes.