Smokehouse Meat & Potatoes with Chicken, Sausage & Bacon

For the Smokehouse Skillet

A bold and smoky skillet—this be a meat-lover's bounty with fire-roasted flair.

Ingredients

• 8 oz Andouille smoked sausage, sliced
• 8 oz oven-roasted diced chicken breast
• 8 tablespoons BBQ sauce (your favorite smoky blend)
• 1 lb russet potatoes, peeled and cubed
• 8 tablespoons whole kernel Southwest corn with poblano & red peppers
• 8 tablespoons crumbled bacon pieces
• 1 to taste salt and pepper
• 1 optional chopped green onions or fresh cilantro for garnish

Instructions

1. In a large skillet over medium heat, sauté cubed potatoes in a splash of oil or reserved bacon fat until golden and tender, about 15–20 minutes. Season with salt and pepper.
2. Add sliced Andouille sausage and cook until lightly browned, 5–7 minutes.
3. Stir in diced chicken, corn mixture, and crumbled bacon. Cook until heated through.
4. Add BBQ sauce and stir to coat evenly. Simmer for 3–5 minutes to meld flavors.
5. Taste and adjust seasoning. Garnish with green onions or cilantro if desired.
6. Serve hot, straight from the skillet.

Prep: 15 min • Cook: 30 min • Wait: No time