I had two leftover andouille sausages left over from the Mardi Gras étouffée I made earlier. I was discussing with David about how he could add potatoes to his brussels sprouts recipe (canned diced would be nice – it rhymes), and thought why not.
I took canned potatoes and the two links of sausage. Since it was Friday and fresh produce was scarce, I added some chickpeas/garbanzo beans. If I had brussels sprouts (especally the shaved ones), it would have been even better. One pan, so simple.
Final plating:
It was good.