Description
This hearty Sausage Potato Broccoli Skillet is a flavorful one-pan meal combining tender baby potatoes, smoky sausage rounds, and fresh broccoli florets, all seasoned with Cajun spices and melted cheddar cheese. It’s a comforting and easy dish perfect for a weeknight dinner.
Ingredients
Scale
Vegetables
- 1.5 pounds baby potatoes, each sliced into quarters
- 3 cups fresh broccoli florets
- 3 cloves garlic, finely minced
- Freshly chopped parsley (optional, for garnish)
Meat & Dairy
- 1 pound smoked sausage, cut into rounds
- 2 tablespoons salted butter
- 1 ½ cups shredded cheddar cheese
Oils & Seasonings
- 3 tablespoons olive oil, divided
- 1 teaspoon Cajun seasoning
- 1 teaspoon paprika
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon salt
Instructions
- Cook the Sausage: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the smoked sausage rounds and sauté for 6-8 minutes, or until they start to caramelize and develop a golden-brown crust. Remove the sausage from the pan and set aside.
- Cook the Potatoes: In the same skillet, melt the butter along with the remaining tablespoon of olive oil. Add the quartered baby potatoes and cook for 10-12 minutes, stirring occasionally, until the potatoes are fork-tender and lightly browned.
- Add Spices and Broccoli: Stir in the finely minced garlic, Cajun seasoning, paprika, crushed red pepper flakes, and salt. Cook this mixture for 1 minute to release the flavors. Then add the broccoli florets and sauté for 5-6 minutes until the broccoli turns a deeper green and softens slightly.
- Combine and Melt Cheese: Return the cooked sausage rounds to the skillet and mix everything together. Remove the skillet from the heat and sprinkle the shredded cheddar cheese evenly on top. Cover the pan with a lid and let it sit for 5 minutes, allowing the cheese to melt fully.
- Garnish and Serve: Optionally, garnish with freshly chopped parsley for a pop of color and freshness. Serve the skillet dish immediately while warm and cheesy.
Notes
- You can use smoked sausage varieties like kielbasa, Andouille, or smoked Polish sausage based on your preference.
- If you prefer a less spicy dish, reduce or omit the crushed red pepper flakes and Cajun seasoning.
- For a crispier crust on the potatoes, increase the cooking time slightly before adding the broccoli.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop.
- To make this recipe gluten free, ensure the smoked sausage used is labeled gluten free.
