Reviewed: Nov. 7, 2009

big hit - i had fresh andouille sausage and wasn't sure if i was supposed to brown it first or not - i put in a skillet for a bit, but not quite until browned. worked great. i wasn't able to slice the sausage either, but it mixed in really well w/ the potatoes as crumbled sausage and had a great kick to it. used the spices as ordered. left out the bell peppers

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MISCH127

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Reviewed: Sep. 19, 2009

Pretty tasty! I used half and onion and one whole pepper. Mine was a little over spiced, but that's probably due to my creole seasoning, which is primarily salt. Other than that (I'll just use less next time), this was awesome.

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Heather

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Reviewed: Aug. 13, 2009

Outstanding! Mine was very spicy but I think that was due to the Creole blend (Emril's) that I used! The only change I made was that I used the entire pepper and onion, which came to about 1 cup each.

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KTOlough

Cooking Level: Intermediate

Living In: Alsip, Illinois, USA

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Reviewed: Aug. 5, 2009

These just came out of the oven! WOW! Delicious. I added a bit more creole seasoning, sprinkled on some cayenne pepper and parsley flakes, and left out the sausage. My creole seasoning is not very salty, so I added a dash of salt (very little!). For those who alter this recipe severely (like using hot dogs instead of sausage ???), ewww, please do not give this recipe a poor rating. This recipe is awesome and it is not the recipe creator's fault that you added the incorrect ingredients and made it taste bad. This is so, so good! Thank you.

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Twigfilly

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

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Reviewed: Jul. 29, 2009

Delicious just needs more seasoning. Goes well with pan fried/baked creole pork chops and a sweet Riesling like an Auslese.

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Chef Nieves

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Reviewed: Jun. 10, 2009

I made this with 1 lb of andouille as it was prepackaged. It's a very good recipe if you enjoy spicy food. I You do need a certain amount of oil to get the potatoes crispy, but like one other reviewer, I found my andouille contained enough fat. I boiled them to defrost them, and as I sliced them, I noticed that. Now, I am not sure who really measures pepper, I just grind it on until it looks to my liking. I topped the dish with some kosher sea salt. I do think a garnish would have brightened up the color, perhaps cilantro or parsley.

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ciararaine

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Reviewed: May 27, 2009

The recipe turned out fine, although I'd prefer it with about half the amount of seasoning. The taste was just not to my personal liking.

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Jaja's daughter

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Feb. 17, 2009

I didn't think the seasoning had the effect it was supposed to. I tried this with hot dogs instead of sausage, it was ok.

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DaJoy

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Queens, New York, USA

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Reviewed: Nov. 3, 2008

I love anything with Creole seasoning, and this recipe didn't disappoint. We can't get andouille sausage here in Canada, so I used a couple of smokies that I halved and cut into thirds. My husband and I had this as a main dish with a side of creamed corn and garlic bread. The blend of spices was perfect.

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Cat Berner

Cooking Level: Intermediate

Home Town: Immokalee, Florida, USA

Living In: Edmonton, Alberta, Canada

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Reviewed: Aug. 11, 2008

I made this recipe omitting the peppers and adding 3 cloves of minced garlic. I also used vegetarian sausage. The potatoes were crispy and very flavorful. I will definatley make this again.

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elizabeth

Cooking Level: Intermediate

Living In: West Chester, Pennsylvania, USA

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Reviewed: Mar. 2, 2008

not bad - very good blend of seasonings and spices. I boiled the sausage with the potatoes, but still think the potatoes could have stood to be a bit more crispy. Allover good, though, I will make again.

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