- Jun 15
- 2 min read
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Some of my favorite meals start with a walk through the garden. On this particular evening, the okra was ready to pick, a couple of tomatoes had finally ripened, and I had a package of andouille sausage waiting in the refrigerator. The result was this Backyard Harvest Sausage Skillet.
Fresh garden vegetables simmer alongside smoky andouille sausage, red potatoes, celery, and shallots in a flavorful beef broth seasoned with Worcestershire sauce and Cajun spices. Everything comes together in one cast-iron skillet for an easy weeknight meal that feels like summer in the South.
This recipe proves you don’t need a large harvest to put fresh garden produce on the table. Sometimes a handful of okra and a couple of tomatoes are all it takes.
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Tools from the Kitchen:
Cast-iron skillet with lid
Cutting board
Measuring cups and spoons
Wooden spoon or spatula
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Ingredients:
½ pound andouille sausage, sliced
7 small red potatoes, diced
10 fresh okra pods, sliced
2 medium garden tomatoes, chopped
1 rib celery, diced
1 shallot, diced
2–3 cloves garlic, minced
1½ cups prepared beef bouillon
1 tablespoon olive oil
1 teaspoon smoked paprika
½ teaspoon Cajun seasoning
½ teaspoon garlic powder
1 tablespoon Worcestershire sauce
Black pepper, to taste
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Prepare:
Heat olive oil in a cast-iron skillet over medium heat.
Add sliced andouille sausage and cook until browned, about 4–5 minutes. Remove and set aside.
Add potatoes and celery to the skillet. Cook 6–8 minutes, stirring occasionally, until potatoes begin to brown and celery starts to soften.
Add shallot and cook for 1 minute.
Add garlic and cook for 30 seconds.
Pour in the beef bouillon and scrape any browned bits from the bottom of the skillet.
Add chopped tomatoes, okra, Worcestershire sauce, smoked paprika, Cajun seasoning, garlic powder, and black pepper.
Return the sausage to the skillet and stir to combine.
Cover and reduce heat to low.
Simmer for 15–20 minutes, stirring occasionally, until potatoes are tender and vegetables have softened.
If the skillet becomes too dry, add a splash of additional broth or water as needed.
Serve hot and enjoy.
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Notes from the Kitchen:
This recipe came together from whatever was ready in the garden that evening. During testing, I found the celery needed more cooking time than the shallots, so the celery now goes in with the potatoes while the shallots are added later.
The amount of liquid needed may vary depending on the potatoes and your skillet. Don’t be afraid to add a little extra broth or water during the simmer if needed.
One of the things I love most about this recipe is that it celebrates a small harvest. You don’t need bushels of produce to create a satisfying garden-to-table meal. A few tomatoes, a handful of okra, and a cast-iron skillet can go a long way.
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