Skillet Suppers: Lentils with Andouille Sausage


[Photographs: Yasmin Fahr]

With New Orleans being one of my favorite cities in the world, it's not surprising that I chose a sausage that pays homage to the wonderful food- and music-filled city. Andouille sausage, typically a spiced pork sausage, is often found in Cajun cooking. In this recipe, it's served atop green lentils cooked in chicken broth and finished off with some parsley, fresh squeezed lemon juice, and a drizzle of high-quality extra-virgin olive oil.

A few housekeeping notes: Make sure to prick the sausage well, either with a fork or a toothpick, otherwise it will bubble and not look as pretty. Since I like things on the hotter side, I added a chile pepper to the dish, but you can easily leave that out and add some dried red chile flakes if you want to season and taste for heat level as you go. Or, leave it out entirely! Also, if pork sausage isn't your thing, then feel free to use another cooked sausage like chicken or turkey instead.

Note: This dish makes excellent leftovers.

About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!

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