Scale

1 lb (450 g) smoked Cajun sausage, sliced into ½-inch rounds

4 medium potatoes, diced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 small onion, diced

2 cloves garlic, minced

2 tbsp olive oil

1 tsp smoked paprika

1 tsp Cajun seasoning (or more to taste)

½ tsp black pepper

½ tsp salt

1 cup heavy cream

½ cup chicken broth

½ cup shredded cheddar cheese (optional, for extra creaminess)

2 tbsp chopped fresh parsley (for garnish)

Cook the Potatoes:
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Add diced potatoes and cook 10 minutes, stirring occasionally, until slightly golden and tender. Remove and set aside.
Cook the Sausage and Veggies:
- In the same skillet, add remaining olive oil.
- Add sausage slices and cook 5 minutes until browned.
- Add onion, garlic, and bell peppers, sauté 3–4 minutes until slightly softened.
Make the Creamy Sauce:
- Reduce heat to low. Add smoked paprika, Cajun seasoning, salt, and pepper. Stir well.
- Pour in heavy cream and chicken broth. Mix to combine.
Combine and Simmer:
- Add the cooked potatoes back to the skillet.
- Stir everything together and let simmer 5 minutes until the sauce thickens slightly.
- Optional: Sprinkle shredded cheddar cheese on top and stir until melted.
Serve:
- Garnish with chopped parsley and serve hot.

For extra spice, add ¼ tsp cayenne pepper.

Can be served with crusty bread or over rice for a more filling meal.

Leftovers keep well in the fridge for 2–3 days and can be reheated in a skillet.