When we were stationed in Florida we were lucky enough to visit New Orleans several times. We always stayed at the same guest house because it was in a great location, was dog friendly and did the most amazing breakfasts. This is my take on our favourite, which has the holy trinity of onions, bell peppers and celery, along with smoked sausage and potatoes, served with a fried egg and a generous splash of hot sauce. I used to use Andouille sausage but I can’t find it here in the U.K. however I do find a very good alternative in the Eastern European chiller section of my local supermarket.

Serves 2, easily doubled

Ingredients

• 1 tbsp olive oil
• 1/2 onion, diced
• 1/2 green pepper, diced
• 1 medium celery stick, diced
• 4 – 5 cooked new potatoes, quartered
• 125g smoked sausage, cut into rounds and then quartered
• 4 medium mushrooms, quartered
• 1tbsp Old Bay seasoning
• 1 or 2 fried eggs, to serve
• Dash of hot sauce, to serve

Method

• Heat the oil over a medium heat in a large skillet or frying pan. Add the onion, pepper and celery and fry for a minute, stirring a couple of times.
• Add the potatoes, stir them in to coat them in oil, then let it sit for a minute or two until the outside starts to crisp up.
• Turn the heat up a little and add the sausage, give it a stir, add the mushrooms and the Old Bay seasoning and stir again to coat everything. Heat for 2 – 3 minutes or until everything is hot through.
• Serve immediately with a fried egg or two and as big of a splash of hot sauce as your taste buds can handle.

Magickal Properties

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