Chicken broth (as needed)

Instructions

1. 1

   Salt & Pepper to taste In an electric skillet melt the 3 tbs. Of butter. Add above ingredients except for sausage and chicken broth, sauté and brown. Move sautéed mixture to one end of skillet, add sausage to other end and brown the sausage. Turn both mixtures separately as needed. Add chicken broth as needed for moisture. When the sausage has browned, mix the two sides together. Continue cooking until done. Serve with your favorite rice. Enjoy! Lumbercamp Falls Skillet (From Silver Dollar City) 3 Cups red potatoes, scrubbed and sliced in 1/4 inch slices 1 Cup sliced bell peppers 1 Cup chopped onions 2 Cups whole kernel corn (fresh, frozen or canned) 1 Lb. Smoked andouille sausage, sliced in 1/2 inch slices, precooked 2 strips bacon salt, pepper and cayenne pepper Fry bacon in large pan until crisp and remove from pan, leaving bacon drippings (or replace with olive oil). Add potatoes, peppers, and onions; stir-fry over medium-low heat until potatoes start to soften. Add corn and andouille sausage, continue to stir-fry until potatoes are done and mixture is heated through. Add crumbled bacon strips. Season to taste. Dale’s Recipe Book Page 6