Smoked Sausage and Potato Stew with Vegetables

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 1 lb (454 g) smoked sausage (kielbasa or andouille), sliced into 1/2-inch coins
• 1 tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, sliced (about 1 cup)
• 2 ribs celery, sliced (about 3/4 cup)
• 1 red bell pepper, diced
• 2 lb (907 g) Yukon Gold potatoes, cut into 1-inch chunks
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 2 cups chopped green cabbage (optional but tasty)
• 1 cup frozen peas
• 1 tbsp apple cider vinegar
• 2 tbsp chopped fresh parsley

Do This

• 1. Brown sausage in olive oil in a Dutch oven over medium-high heat (6–8 minutes); remove.
• 2. Sauté onion, carrots, celery, and bell pepper (6–7 minutes); add garlic (30 seconds).
• 3. Stir in tomato paste, paprika, thyme, salt, and pepper (1 minute).
• 4. Add potatoes, broth, diced tomatoes, bay leaf, and browned sausage; bring to a boil.
• 5. Reduce to a gentle simmer, cover, and cook 20 minutes; add cabbage and simmer 10 minutes.
• 6. Add peas and simmer 3–5 minutes until hot; remove bay leaf.
• 7. Finish with vinegar and parsley; taste and adjust seasoning.

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Why You’ll Love This Recipe

• Big, cozy flavor with minimal fuss: browning the smoked sausage builds instant depth.
• Hearty and filling: tender potatoes and vegetables make it a full meal in one pot.
• Flexible: easy to swap veggies based on what you have.
• Even better the next day: the stew thickens slightly and the flavors meld overnight.

Grocery List

• Produce: yellow onion, garlic, carrots, celery, red bell pepper, Yukon Gold potatoes, green cabbage (optional), fresh parsley
• Dairy: none required
• Pantry: olive oil, low-sodium chicken broth, canned diced tomatoes, tomato paste, smoked paprika, dried thyme, bay leaf, kosher salt, black pepper, apple cider vinegar, frozen peas

Full Ingredients

Main Ingredients

• Smoked sausage: 1 lb (454 g) smoked sausage (kielbasa or andouille), sliced into 1/2-inch coins
• Potatoes: 2 lb (907 g) Yukon Gold potatoes, cut into 1-inch chunks
• Olive oil: 1 tbsp

Aromatics and Vegetables

• Yellow onion: 1 large, diced (about 2 cups)
• Garlic: 3 cloves, minced
• Carrots: 2 medium, sliced into 1/4-inch rounds (about 1 cup)
• Celery: 2 ribs, sliced (about 3/4 cup)
• Red bell pepper: 1, diced (about 1 cup)
• Green cabbage (optional): 2 cups, chopped into bite-size pieces
• Frozen peas: 1 cup

Broth and Tomato Base

• Low-sodium chicken broth: 4 cups
• Diced tomatoes: 1 (14.5 oz / 411 g) can, drained
• Tomato paste: 1 tbsp

Seasonings and Finish

• Smoked paprika: 1 tsp
• Dried thyme: 1 tsp
• Bay leaf: 1
• Kosher salt: 1 tsp, plus more to taste
• Black pepper: 1/2 tsp, plus more to taste
• Apple cider vinegar: 1 tbsp
• Fresh parsley: 2 tbsp, chopped

Step-by-Step Instructions

Step 1: Brown the smoked sausage for deep flavor

Set a large Dutch oven (5 to 6 quarts) over medium-high heat. Add 1 tbsp olive oil, then add the sliced smoked sausage in an even layer.

Cook for 6 to 8 minutes, stirring occasionally, until the sausage is browned on multiple sides and has rendered some flavorful fat into the pot. Transfer the sausage to a plate, leaving the drippings behind.

Step 2: Sauté the vegetables until lightly softened

Reduce heat to medium. Add the diced onion, carrots, celery, and red bell pepper to the pot. Cook for 6 to 7 minutes, stirring and scraping up browned bits from the bottom as the vegetables release moisture.

Add the minced garlic and cook for 30 seconds, just until fragrant (don’t let it brown).

Step 3: Bloom the tomato paste and spices

Stir in 1 tbsp tomato paste, 1 tsp smoked paprika, 1 tsp dried thyme, 1 tsp kosher salt, and 1/2 tsp black pepper. Cook, stirring constantly, for 1 minute.

This quick cook helps the tomato paste caramelize slightly and wakes up the spices so the stew tastes richer.

Step 4: Build the stew and bring it to a boil

Add the potatoes, then pour in 4 cups chicken broth. Stir in the drained diced tomatoes and add the bay leaf. Return the browned sausage (and any juices on the plate) back to the pot.

Raise heat to high and bring the stew to a boil, about 5 to 7 minutes.

Step 5: Simmer until the potatoes are tender

Reduce heat to maintain a steady, gentle simmer (small bubbles), then cover with a lid slightly ajar. Simmer for 20 minutes, stirring once or twice to prevent sticking.

Check a potato chunk: it should be tender when pierced with a fork, but not falling apart.

Step 6: Add cabbage and finish simmering

Stir in the chopped cabbage (if using). Cover again and simmer for 10 minutes, or until the cabbage is tender and the broth tastes well blended.

If the stew seems thicker than you like, add an extra splash of broth or water, 1/4 cup at a time, until it’s your preferred consistency.

Step 7: Add peas, adjust seasoning, and serve

Stir in the frozen peas and simmer uncovered for 3 to 5 minutes, just until heated through. Remove and discard the bay leaf.

Turn off the heat. Stir in 1 tbsp apple cider vinegar (it brightens the whole pot) and sprinkle in the chopped parsley. Taste and adjust with additional salt and pepper as needed.

Serve hot in deep bowls, making sure each portion gets plenty of sausage, potatoes, and vegetables.

Pro Tips

• Don’t skip browning: those browned bits on the bottom of the pot are concentrated flavor. Scrape them up when sautéing the vegetables and adding the broth.
• Potato size matters: cut potatoes into 1-inch chunks so they cook evenly in the same time as the vegetables.
• Control the salt: smoked sausage varies widely in saltiness. Start with the listed salt, then adjust at the end.
• For a thicker stew: mash a few potato pieces against the side of the pot near the end of cooking and stir them back in.
• For a clearer broth: keep it at a gentle simmer, not a hard boil, once potatoes go in.

Variations

• Spicy ranch-style: use andouille sausage, add 1/4 tsp cayenne, and swap peas for 1 cup corn.
• Greens instead of cabbage: replace cabbage with 4 cups baby spinach; stir it in during the last 2 minutes until wilted.
• Creamy finish: turn off heat and stir in 1/2 cup heavy cream (do not boil after adding). Taste and add a pinch more salt if needed.

Storage & Make-Ahead

Cool the stew to room temperature for no more than 2 hours, then refrigerate in airtight containers for up to 4 days. Reheat gently on the stovetop over medium-low heat until it reaches 165°F (74°C), stirring occasionally. Add a splash of broth or water if it thickens in the fridge.

For make-ahead: chop the onion, carrots, celery, and bell pepper up to 24 hours in advance and refrigerate. Slice the sausage and store separately. Potatoes are best cut right before cooking, but you can hold them submerged in cold water in the fridge for up to 8 hours; drain well before adding to the pot.

Freezing: freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat to 165°F (74°C). (Potatoes may soften slightly after freezing, but it’s still very tasty.)

Nutrition (per serving)

Approximate, based on 6 servings: Calories: 460; Protein: 18 g; Carbohydrates: 43 g; Fat: 24 g; Fiber: 6 g; Sugars: 8 g; Sodium: 980 mg