The grocery stores were out of the normal ground chorizo I buy so I decided to try a different one, Johnsonville’s Smoke Chorizo Sausage. It was surprisingly delicious! I liked the spicy flavors so I decided to pair it with potatoes, peppers and green beans to create a skillet. Oh and a biscuit. 🙂
Smoked Chorizo Skillet
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes
- 1 Johnsonville Smoked Chorizo Sausage, chopped
- 1/2 bag (15 oz) of Boomer Gold Potatoes, washed and sliced in halves
- 2 tbs Weber New Orleans Cajun seasoning
- 1/2 green bell pepper, diced
- 1 small sweet red pepper, diced
- 1 small sweet yellow pepper, diced
- 1/2 bag (16 oz) frozen green beans
- 3 tbs olive oil
- In a cast iron skillet, heat up 3 tbs olive oil on medium heat.
- Add the sliced potatoes, salt and Weber Cajun seasoning. Sauté until tender, stirring occasionally to avoid burning. You’ll want them to be light brown and tender so you’ll cook them for about 6-10 minutes.
- While those are cooking, in a separate larger skillet, you’ll add the chopped chorizo on medium heat and sauté those until they get a little brown on the edges, about 5-8 minutes.
- Remove the potatoes once they’re done and set them aside on a plate. Add the peppers to the cast iron skillet and sauté until tender.
- Once the peppers are tender, add those to the skillet with the sausage along with the potatoes and frozen green beans. On medium heat, let it all cook together until the green beans are cooked, but a little crunchy.
- Serve immediately, with a biscuit if you have some!