I guess a food writer isn’t required to cook several nights a week, but this one does. One or two nights we might fix something elaborate or time-consuming. The rest of the time, I’m all about easy.

And it doesn’t get any easier than this one-sheetpan meal.

We discovered chicken sausage a dozen years ago, when our then-14-year-old daughter decided she would no longer eat beef or pork. Even though Mary now eats all meats again and no longer lives at home, Charlie and I still enjoy chicken sausage.

I didn’t pay close attention to this recipe before I went to the store and missed the word “andouille” before chicken sausage links, so I picked up a package of Bruce Aidells pineapple and bacon chicken sausage links.

I wasn’t sure how the recipe would turn out with that mistake, but it was absolutely delicious. I can’t wait for the leftovers.


2 medium russet potatoes, peeled and cut into 1/2-inch cubes

1 (12-ounce) package fully cooked andouille chicken sausage links or flavor of your choice, cut into 1-inch pieces

1 medium red onion, cut into wedges

1 medium red bell pepper, cut into 1-inch pieces

1 medium green bell pepper, cut into 1-inch pieces

1/2 cup pickled pepper rings

2 tablespoons olive oil

1 teaspoon Creole seasoning

1/4 teaspoon salt

1/4 teaspoon pepper

In a large bowl, combine potatoes, sausage, onion, bell peppers and pepper rings. Mix oil, Creole seasoning, salt and pepper; drizzle over potato mixture and toss to coat.

Transfer to a 15x10-inch rimmed baking pan coated with cooking spray. Roast at 400 degrees until vegetables are tender, stirring occasionally, 35 to 40 minutes. Serves 4.

Recommended for you

comments powered by Disqus