Chef Nino from Rouses shares another easy dish that's packed with flavor! With andouille sausage, peppers, onion and potatoes, what's not to love?
- 3 tablespoons Rouses Olive Oil
- 4 potatoes, peeled and chopped to ¼-inch dice
- 1 package of andouille sausage, very thinly sliced
- 1 red pepper, diced
- 1 green pepper, diced
- 1 red onion, diced
- 2 garlic cloves, minced
- ½ bunch finely chopped green onions
- 2 tablespoons finely chopped Italian flat leaf parsley
- Salt and pepper, to taste
1. Heat 2 tablespoons of the oil in a cast-iron skillet over medium heat. Add sliced sausage to skillet and cook for a few minutes on each side, until heated through and browned. Remove sausage from skillet.
2. Add the chopped potatoes to the skillet and cook until done, about 7 to 10 minutes. While the potatoes are cooking, heat the remaining 1 tablespoon of olive oil in another skillet and cook the peppers, onion and garlic together. Cook until tender, but still a little crisp, about 5 to 7 minutes.
3. Return sausage to the skillet with the potatoes, and season with salt and pepper to taste. Stir to mix ingredients. Add the peppers, onion and garlic to the skillet with the sausage and potatoes, and stir to combine. Garnish with green onions and parsley before serving.
- 7361 Theodore Dawes Rd.
- Theodore, AL 36582
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- Gulf Shores, AL 36542
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- Saraland, AL 36571
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- Spanish Fort, AL 36527
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- Mobile, AL 36608
- 25405 Perdido Beach Boulevard
- Orange Beach, AL 36561
ABOUT THE CHEF: Chef Neil “Nino” Thibodaux
Chef Nino was born in Franklin, Louisiana. A stint in the Air Force after high school as a F-15 jet mechanic included a month at a remote base near Cagliari in Sardinia. After earning a Bachelor of Arts from Trinity College in Jacksonville, Florida, and an Honorary Doctorate from Victory Baptist College in North Augusta, South Carolina, Nino returned to Italy, where he lived for 13 years. When Nino moved back to the United States, he settled in Houma, Louisiana, and started teaching private cooking classes. Inspired by his time in Italy, he then launched the Friends of Italy Culinary Institute. Nino has taught monthly cooking classes and done cooking demonstrations and events for Rouses Markets for over 10 years. He has a low salt, mild, Cajun seasoning blend called Adrenaline Seasoning, which is available at all Rouses Markets in Louisiana, Mississippi and Lower Alabama.
You can find more of Nino’s recipes, Rouse Family Recipes, and a collection of Southern, Cajun and Creole recipes at www.rouses.com. Pick up your free copy of the Rouses Magazine at any Rouses Market on the Gulf Coast.