Cajun Hash with Andouille Sausage

Cajun Hash with Andouille Sausage

One of the most well-known breakfast stops in town is a little Creole Cafe. A few steps from down town, it's a little yellow house with a big porch and white trim. By 7am, it bustles with people, and by 9am on the weekend, the line stretches down the street. 

It's not often that we go out for breakfast (in fact, by the time Oliver is awake I've usually already eaten), but last Friday, after a whirlwind of a week, Oliver suggested we go out. A few friends joined us on the patio, and we avoided the weekend rush. From there, I biked to work, a smile plastered on my face that said it all: we should all make time to go out for breakfast more often. 

Cajun Hash with Andouille Sausage

There's something essentially "weekendish" about going to breakfast, that going to breakfast on a Friday felt like kicking off the weekend early. Sure, we all still went to work afterwards, but it didn't really feel like work. After taking the morning to laugh, our souls were nourished in a way they wouldn't have been otherwise. 

Still riding that high, I channeled echoes of Creole soul food in my breakfast at home on Saturday. Cajun Spiced Hash, Andouille Sausage, and a fried egg. 

Cajun Hash with Andouille Sausage

Cajun Hash with Andouille Sausage

Paleo, Gluten-Free, Grain-Free,    |       |    Print This Recipe

The sausage and the potatoes are baked together on a sheet pan for this breakfast, making it easy to prep.

Serves: 2   |    Total Time:



Ingredients:

  • 2 sweet potatoes (Hannah variety)
  • 2 andouille sausages (I used grass-fed beef sausages)
  • 2 tablespoon coconut oil, melted
  • 2 teaspoons paprika
  • 1/2 teaspoon black pepper
  • Optional: Dash cayenne
  • Salt
  • Optional: 2 eggs and oil for cooking

Directions:

  1. Preheat the oven to 425°F. Dice sweet potatoes into 1/2-inch cubes. Slice onion into wedges, and dice green pepper. Place in bowl. Drizzle with coconut oil, and toss. Add spices and salt to bowl, and toss until potatoes are coated. Spread mixture out on a sheet pan in an even layer.
  2. Slice sausages into 1/2-inch slices. Scatter on sheet pan with potatoes. Place sheet pan in middle wrack of preheated oven. Bake for 25-35 minutes, until potatoes are crispy on the outside and soft through. Set aside.
  3. Optional: fry egg in skillet until it is cooked to your preference.
  4. To serve, scoop hash on to plate, and place egg over top. Sprinkle with additional salt & pepper if desired.

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Paleo Chicken & Smoked Sausage Stew

Update - 1/8/2017: I've been working on my photography, and since this is one of my most popular recipes, I wanted to give the images a revamp! These pictures are new, but the recipe is the same as it's always been. 

Paleo Chicken & Smoked Sausage Stew

When our plane landed in Denver, snow was falling on the tarmac. I could tell it was cold by the way the air loomed, thick and foggy. The back door of the plane opened, and what had been an overstuffed canister for hours was suddenly an icebox. Out on the street, I regretted packing my gloves in the bottom of my suitcase. The pair in the car went to use the minute I saw them. The car rolled to a start, and I waited for the thermometer to show the temperature. 

0 degrees Fahrenheit. For a moment. Only a few minutes passed before that number began to drop: -1. 

It didn't stop. -2. 

Paleo Chicken & Smoked Sausage Stew

By the time I had made it home, my fingers were frozen straight through: fingersicles! The thermometer stopped at -3. Breakout the Instant Pot! (Affiliate link)

The Instant Pot was made for cold days. From start to finish, the it made this Paleo Chicken & Smoked Sausage Stew a breeze from start to finish. And the kitchen, which had gone untouched for a week and a half, came alive with the smell of this warm, classic stew. 

This post was originally named “Paleo Instant Pot Gumbo,” but many readers commented that gumbo isn’t really gumbo with out a roux. Because roux is made with flour, it is not gluten-free and much less Paleo. I wanted to keep this recipe grain-free and gluten-free, so I changed the name. It’s still delicious in my book! And, if you are in the gumbo-must-have-roux camp, it’s totally fine to add one, or just go on calling this stew “Chicken & Smoked Sausage Stew.” You pick!

Adding hot sauce to this stew really cranks up the heat--exactly what you need when your fingers are ice cubes! 

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Paleo Chicken & Smoked Sausage Stew

Paleo, Gluten-Free, Grain-Free    |       |    Print This Recipe

This stew is like Gumbo, but is not made with flour (as it is grain-free) or okra — so it’s “gumbo inspired”.

Serves: 6    |    Total Active Time:



Ingredients:

  • 1 pound boneless, skinless chicken thighs
  • 1 pound andouille pork sausage
  • 1 tablespoon coconut oil
  • 6 cups chopped tomatoes
  • 1 medium white onion
  • 2 stalks celery
  • 3 bell peppers
  • 2 large carrots
  • 2 cups bone broth or water
  • 1/4 cup parsley
  • 6 cloves garlic
  • 1 teaspoon salt
  • 1 teaspoon thyme
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon crushed red chili flakes
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1 bay leaf
  • Optional: hot sauce to taste

Directions:

  1. Heat the coconut oil in the bottom of the Instant Pot (on the Sauté setting). Add the chicken and sausage to the pan and cook through (about 4-5 minutes on each side). While the meat cooks, slice the onion. Dice the bell peppers, and chop the carrots and celery. Remove the meat from the pot, and set aside for later use.
  2. Sauté the vegetables in the bottom of the Instant Pot, stirring occasionally. Mince the garlic, and add it to the pan. Add the broth and chopped tomatoes. Bring the mixture to a simmer (the sauté function will do this automatically)
  3. Once the chicken and sausage are cool enough to handle, slice them into bite-sized pieces. Return them to the pot, along with the spices. Mince the parsley now, and add that as well. Give the stew one stir and then lock the lid on. Turn the Instant Pot to the soup setting and cook for 5-10 minutes.
  4. Serve warm with hot sauce to taste. Note: This recipe can be done in a regular soup pot, just increase the final cooking time in step 3 to 20 to 30 minutes, until the vegetables are tender and the flavors have simmered together.

Original image below.

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