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Andouille & Potato Skillet Supper

  • 6 strips bacon
  • 4 cups red potatoes, chopped
  • 1 large red or yellow bell pepper, chopped
  • 2 cups onion, chopped
  • 1 package Bean’s Andouille Sausage, sliced
  • 1 cup whole Green Giant whole kernel sweet corn niblets
  • Salt, Pepper & Cayenne Pepper to taste

Fry the bacon in a large pan until crisp and remove from the pan, leaving the drippings in the pan. Add the potatoes, peppers, and onion, and sauté over medium-low heat until the potatoes start to soften. Add the corn and sausage and continue to cook until the potatoes are done and the mixture is heated through.

Crumble the bacon strips and add. Season to taste with the salt, pepper, and cayenne pepper.

Serves 6.

Customer Testimonials

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