Andouille Smoked Sausage Potato Stew

Nothing says fall like a hearty helping of some warm stew. This recipe for Albert’s Meats’ Andouille Smoked Sausage Potato Stew is just what your family needs for a cool fall or winter evening.

Don’t forget the toasted crusty bread to go along with this dish. We suggest a garlic bread to truly enhance this stew!

  • 3 Tbs extra virgin olive oil, plus extra for drizzling
  • 1 onion, chopped
  • Kosher salt
  • 14 oz Albert’s Meats Andouille Smoked Sausage, ½ inch slices
  • 3 cloves garlic, minced
  • 3 potatoes, peeled and cut into 1 inch chunks
  • Fresh ground pepper
  • 4 cups low sodium chicken broth
  • 2 bay leaves
  • 1 tsp smoked Spanish paprika
  • 6 cups Swiss chard, stems removed, leaves chopped
  • Chopped fresh parsley, for topping
  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add the onion, season with ½ teaspoon salt and cook, stirring occasionally for about 5 minutes.
  3. Add the Albert’s Meats Andouille Smoked Sausage slices; stir occasionally until lightly browned, about 3 minutes.
  4. Add the garlic and cook for 1 minute.
  5. Add the potatoes, ½ teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 3 more minutes.
  6. Add the chicken broth, bay leaves and paprika. Bring to a simmer, then reduce the heat to medium and cook 12 minutes.
  7. Add the chard; cover and cook, stirring until the potatoes are tender and the chard is wilted, 3 more minutes.
  8. Season with salt and pepper.
  9. Ladle into bowls; top with parsley, drizzle with olive oil and serve with toasted crusty bread.