Sheet Pan Andouille Sausage & Cajun Potato Bake

Ingredients

• 12oz package of Richard's Premium Andouille, sliced
• 3 tsp Richard's Cajun Seasoning
• 1/2lb red potatoes, quartered
• 1 green bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 yellow onion, diced
• Kosher salt and black pepper, to taste
• Avocado or grapeseed oil, to garnish

Directions

1. Heat your oven to 400°F and spread the quartered potatoes on a rimmed baking sheet in an even layer. Drizzle with 2 tablespoons of avocado or grapeseed oil and season with 2 teaspoons of Richard’s Cajun Seasoning. Roast for 30 minutes.
2. Remove the potatoes from the oven flip the potatoes around on the baking sheet with a spatula to make sure they roast evenly. Then mix in the diced bell peppers, onion and Premium Andouille. Drizzle another ½ tablespoon of oil on top and season lightly with salt, pepper and ½ teaspoon of Richard’s Cajun Seasoning. Return to oven to roast for 15-30 minutes or until potatoes are cooked through and crispy on the outside, the vegetables are tender and the Premium Andouille is warmed throughout.
3. Before serving, sprinkle the remaining Richard’s Cajun Seasoning and adjust salt and pepper as necessary.