Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds new potatoes, scrubbed

  2. 1 1/2 teaspoons salt

  3. 1 tablespoon vegetable oil

  4. 1/2 cup andouille or other spicy smoked sausage, removed from casings and chopped

  5. 2 cups thinly sliced yellow onions

  6. 2 tablespoons minced shallots

  7. 1 tablespoon minced garlic

  8. 1 cup heavy cream

  9. 2 tablespoons Creole or other spicy whole-grain mustard

  10. 1/4 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Cut the potatoes into quarters and put into a medium saucepan. Add enough water to cover and 1 teaspoon of the salt. Bring to a boil over medium-high heat and cook, uncovered, until just fork-tender, about 15 minutes. Drain. Heat the oil in a large heavy skillet over medium-high heat. Add the andouille and cook, stirring often, until beginning to brown, about 2 minutes. Add the onions and cook, stirring often, until softened, about 3 minutes. Add the shallots and cook until beginning to soften, about 1 minute. Add the garlic and stir until fragrant, about 30 seconds. Add the cream andcook until reduced by half, 2 to 3 minutes. Stir in the mustard and mix well. Add the potatoes, the remaining 1/2 teaspoon salt, and the pepper and cook, stirring, for 2 minutes. Remove from the heat and serve, or cover to keep warm until ready to serve. Yield : 4 servings


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