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Andouille Sausage Skillet |
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| Ingredients: |
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 (12.8-ounce) package smoked andouille sausage, thinly sliced
2 cups chicken broth
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1 (14.5-ounce) can diced tomatoes
1/2 cup milk
8 ounces elbows pasta
Kosher salt and freshly ground black pepper, to taste
1 cup shredded pepper jack cheese
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| Procedures: |
1. Heat olive oil in a large skillet over medium high heat. Add garlic, onion and sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.
2. Stir in chicken broth, tomatoes, milk and pasta; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.
3. Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
4. Serve immediately.
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| Notes: |
2024-01-15: We used 2 sweet sausages.
2020-11-01: Another dish probably better tomorrow. We only used about 6 ounces of elbows and the dish was rather “wet.”
2019-02-09: Added to our cookbook.
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02/12/2024
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