Spicy Green Beans & Bacon with Smoked Andouille Sausage

This one-skillet meal is paleo and Whole30!

Ingredients

• 4 Gilbert’s Andouille Chicken Sausages
• 1 lb green beans (I used haricot verts)
• 3 pc bacon, chopped
• 1/4-1/2 c low sodium broth (I used beef)
• 1 tbsp butter or ghee
• 3 cloves garlic, minced
• 1 tsp paprika (I used smoked)
• 1/2 tsp onion powder
• 1/2 tsp oregano
• 1/4 tsp thyme
• pinch of crushed red pepper, to taste
• salt/pepper, to taste

Instructions

1. Parcook the green beans by placing them in a large microwave safe bowl with 1/2 c. water. Microwave 5 minutes.
2. Add sausages to a large, heavy skillet with 1/4 c. water. Cook until water has evaporated and the outside of the sausages begin to brown. Transfer to a plate.
3. Add chopped bacon to skillet and cook until crispy. Remove to a paper towel lined plate using a slotted spoon. Pour off about 1/2 of the bacon grease, keep the rest.
4. Add butter/ghee to the skillet with the reserved grease. Add green beans and seasonings. Cook 4-5 minutes, until green beans are crisp-tender and cooked to your liking.
5. Add broth and scrape up and bits on the bottom of the pan. Return sausages to the pan and allow most of the broth to reduce. Adjust salt/pepper to taste. Top with crumbled bacon just before serving.