French Quarter Potatoes

Last night we were in the mood for something filling,since lunch had been snacks while driving. I had some Polska Kielbasa in the fridge, and some Yukon Gold potatoes that needed using up, so I borrowed a recipe from a blog called "What Did You Eat?" in Sher's recipe, she used Andouille sausage, but I thought the Kielbasa would work. Another change I made from Sher's recipe was using brown & spicy mustard instead of Creole mustard. But the garlic and cayenne made this spicy enough, so the changes still made for a tasty meal.

French Quarter Potatoes

1 T Creole mustard (I used brown & spicy)
2 t Worcestershire sauce
⅛ teaspoon cayenne pepper
2 Tablespoons olive oil
3 small red or white potatoes, cut into 1/2 inch cubes
freshly ground black pepper
1 heaping teaspoon chopped garlic
½ cups chopped red onions
3/4 cups chopped green bell pepper
2 andouille sausage links, quartered lengthwise and then cut crosswise into 1/2 inch chunks (I used 8 oz. Polka Kielbasa)

In a small bowl, combine the mustard, Worcestershire sauce, and cayenne. Set aside
Heat olive oil in a heavy nonstick skillet and cook the potatoes and 1/8 teaspoon black pepper over medium heat for about 15 minutes or until potatoes are tender. Cover the pan as they cook. When potatoes are tender, add the garlic, onions, and bell pepper and raise the heat to high and cook for about 6 minutes, stirring frequently. Then add the sausage and stir until heated through. Stir in the mustard mixture, then serve. Serves 2.


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