Recipe Description
Recipe Submitted By: Diane Pittman Vasseur
This easy, hearty skillet meal is perfect for weeknights or anytime when time is short. Served with cornbread, it’s a meal in itself.
1/2 to 3/4 lb. smoked sausage, cut into 1/2-inch slices (Conecuh brand,Original is recommended)
1 small onion, chopped (1/2 cup)
1 teaspoon oil
1 teaspoon creole seasoning, or to taste (such as Tony Chachere’s)
1/4 teaspoon garlic salt, or to taste
1 (50 oz) can Delmonte Cut Green Beans & Potatoes, drained and rinsed
2 (14.5 oz) cans petite-diced tomatoes, drained
In a large deep skillet, heat the oil; add sausage and cook until lightly browned and fat is rendered. Remove sausage and drain on paper towels. Using paper towels, wipe most of the fat out of the skillet; add onion and saute until crisp tender.
Add the sausage back to the skillet with the onions; sprinkle with creole seasoning and garlic salt. Add the drained tomatoes and cook over medium-high heat until liquid is reduced. Add the green beans and potatoes and cook until all the liquid cooks out, stirring just enough to combine. (I used a egg turner to flip the mixture over occasionally).
Serve with cornbread for a complete meal.
