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Home > Recipes > Meat and Poultry

Quick Andouille Sausage and Potato Skillet with Leeks and Peas

by Gabriela - Updated April 2, 2025 | Leave a comment
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If you're searching for a quick and satisfying dinner that’s perfect for busy weeknights, this Quick Andouille Sausage and Potato Skillet with Leeks And Peas is the answer. With just one pan and simple, hearty ingredients, you can have a comforting meal on the table in no time.

Andouille Sausages with Peas Potatoes and Leeks -featured picture

This dish is packed with the bold flavors of andouille sausage, tender potatoes, sweet leeks, and vibrant peas, all simmered together to create a delicious, rustic meal that will please the whole family.

This Savory Andouille Skillet combines the smoky, spicy flavor of andouille sausage with creamy potatoes, mild leeks, and sweet peas, making it a well-balanced dish that’s both filling and flavorful. The best part? It all comes together in just one pan, minimizing cleanup and maximizing convenience.

This savory dish is part of my growing One Pot Recipe collection, where you can find a multitude of dishes that are easy to make in one skillet or pot. Try this Stuffed Peppers, Mexican Picadillo, or this delicious Beans And Sausage Casserole.

Jump to:
  • Why Should You Try This Dish
  • Ingredient Breakdown and Replacements
  • Step By Step Instructions
  • How To Store Leftovers
  • Serving Suggestions
  • Pin This For Later
  • More recipes to love
  • 📖 Recipe
  • 💬 Comments

Why Should You Try This Dish

  • Nutritious and easy to make: This simple stew provides enough nutrients for a healthy meal, especially in the winter when we want to be satisfied without too many carbs.
  • Quick recipe: It is also a great recipe for a quick dinner or a simple meal at the end of the week!

Ingredient Breakdown and Replacements

Ingredients Collage for Savory Andouille Skillet with Potatoes, Leeks, and Peas
  • Andouille Sausage: This smoky, spicy sausage adds depth and richness to the dish. If you can't find andouille, you can substitute it with chorizo for a similar kick or use a milder smoked sausage if you prefer less heat.
  • Leeks: Leeks bring a subtle sweetness and onion-like flavor to the skillet. If leeks are unavailable, you can replace them with onions or shallots, which will give the dish a slightly different but still delicious flavor profile.
  • Potatoes: Potatoes add heartiness and make this dish more filling. You can use any variety of potatoes, but Yukon Golds or red potatoes work best for their creamy texture.
  • Frozen Green Peas: Peas add a pop of color and sweetness. If you’re not a fan of peas, you can substitute them with frozen green beans or chopped asparagus.
  • White Wine: The white wine adds a touch of acidity and complexity to the dish. If you prefer not to cook with alcohol, you can substitute it with chicken broth or vegetable broth, which will still add depth of flavor.
  • Parsley: Fresh parsley brightens up the dish at the end. If you don’t have fresh parsley on hand, dried parsley or even fresh herbs like thyme or oregano can work as substitutes.

Step By Step Instructions

Step 1. Prepare the Ingredients: Slice the andouille sausages into rounds and set aside. Clean and chop the leeks into thin slices. Peel and cube the potatoes. Measure out the peas, wine, water, salt, and pepper.

Step 2. Cook the Sausages: Heat the vegetable or olive oil in a large skillet over medium heat. Add the sliced sausages and cook until they are browned on both sides, about 5-7 minutes.

Step 3. Add the Leeks: Once the sausages are browned, add the chopped leeks to the skillet. Sauté them until they become translucent and slightly caramelized, about 3-4 minutes.

Step 4. Cook the Potatoes: Add the cubed potatoes to the skillet along with the water and white wine. Season with salt and pepper to taste. Cover the skillet with a lid and cook for about 15-20 minutes or until the potatoes are just tender.

Step 5. Add the Peas: Once the potatoes are nearly cooked, add the frozen green peas to the skillet. Cover again and cook for an additional 5-7 minutes until the peas are heated through and the potatoes are fully cooked.

Step 6. Finish and Serve: Taste the dish and adjust the seasoning if necessary. If there’s too much liquid, remove the lid and let the dish simmer for a few minutes to reduce the sauce. Sprinkle with fresh parsley before serving.

How To Store Leftovers

This Savory Andouille Skillet can be stored in an airtight container in the refrigerator for up to 3 days. To prevent it from drying out, reheat it in a skillet over medium heat, adding a splash of water or broth if needed.

You can also freeze it. Most stews, soups, and casseroles should be frozen for up to 2 months.

Serving Suggestions

This dish is hearty enough to stand on its own, but it pairs beautifully with a simple green salad or crusty bread to soak up the flavorful sauce. If you’re looking to add more vegetables, a side of roasted Brussels sprouts or steamed broccoli would complement the flavors nicely.

Enjoy!

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Andouille Skillet with potatoes leeks and peas  Pinterest collage.

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Andouille Sausages potatoes leeks and peas on white plate.

Quick Andouille Sausage and Potato Skillet with Leeks and Peas

Quick Andouille Sausage and Potato Skillet with Leeks and Peas is a beautiful recipe for a quick dinner in the family or a simple meal at the end of the week.
4.50 from 6 votes
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Course: Meat and Poultry
Cuisine: International
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings: 4 servings
Calories: 510kcal
Author: Gabriela
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Ingredients

  • 3-4 Andouille sausages or a mild sausage
  • 2 medium leeks
  • 4-5 medium potatoes Yukon gold or red potatoes
  • 1 pound green peas fresh or frozen
  • 1 cup white wine
  • ⅓ cup water
  • salt and pepper to taste
  • 1-2 tablespoons vegetable or olive oil
  • 2 tablespoons of fresh chopped parsley or 1 teaspoon of dried parsley

Instructions

  • Prepare the Ingredients: Slice the andouille sausages into rounds and set aside. Clean and chop the leeks into thin slices. Peel and cube the potatoes. Measure out the peas, wine, water, salt, and pepper.
  • Cook the Sausages: Heat the vegetable or olive oil in a large skillet over medium heat. Add the sliced sausages and cook until they are browned on both sides, about 5-7 minutes.
  • Add the Leeks: Once the sausages are browned, add the chopped leeks to the skillet. Sauté them until they become translucent and slightly caramelized, about 3-4 minutes.
  • Cook the Potatoes: Add the cubed potatoes to the skillet along with the water and white wine. Season with salt and pepper to taste. Cover the skillet with a lid and cook for about 15-20 minutes, or until the potatoes are just tender.
  • Add the Peas: Once the potatoes are nearly cooked, add the frozen green peas to the skillet. Cover again and cook for an additional 5-7 minutes until the peas are heated through and the potatoes are fully cooked.
  • Finish and Serve: Taste the dish and adjust the seasoning if necessary. If there’s too much liquid, remove the lid and let the dish simmer for a few minutes to reduce the sauce. Sprinkle with fresh parsley before serving.

Notes

  • Tip: For an extra kick, add a pinch of red pepper flakes when sautéing the leeks.
  • Ingredient Swap: If you don’t have white wine on hand, substitute it with chicken or vegetable broth for a non-alcoholic option.
  • Storage: This dish tastes even better the next day! Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  • Quick Clean-Up: Use a non-stick or cast iron skillet for easier clean-up and to prevent sticking.

Nutrition

Serving: 1g | Calories: 510kcal | Carbohydrates: 59g | Protein: 20g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 461mg | Potassium: 1549mg | Fiber: 11g | Sugar: 12g | Vitamin A: 1813IU | Vitamin C: 72mg | Calcium: 89mg | Iron: 5mg
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Gabriela the creator of The Bossy Kitchen

Hi! I am Gabriela, and this is my virtual home. I am a trained Pastry Chef and a self-taught cook. I inherited the cooking genes from my maternal grandma and the love for baking from my paternal grandma.

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