Ingredients

  • 1 tablespoon extra virgin olive oil (EVOO), divided

  • 12 ounces smoked Andouille sausage, cut into medium dice

  • 1/2 cup onion, cut into small dice

  • 1/4 cup celery, cut into small dice

  • 1/4 cup green peppers, cut into small dice

  • 1 tablespoon Creole seasoning

  • 1/2 teaspoon thyme, chopped

  • A couple dashes of hot sauce

  • Salt and pepper

Preparation

Heat 1 tablespoon EVOO in a skillet and brown the sausage, 4-5 minutes. Remove to a plate and remove all but 1 tablespoon of fat. Add the onion, celery and green peppers and sauté until translucent, 3-4 minutes.

Return the sausage to the pan and add in the Creole seasoning, thyme and a couple dashes of hot sauce. Gently fold the mixture into hot mashed potatoes and parsnips. Season with salt and pepper, to taste.

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