• Preheat oven to 425 degrees F. Cover a baking sheet with aluminum foil.
• Spray potato slices with cooking spray and sprinkle both sides with salt, pepper and Cajun seasoning. (Please note that you may need to reduce the amount of salt or eliminate it altogether, depending on the amount of salt in the Cajun seasoning you use.)
• Place the seasoned potato slices on the foil covered baking sheet and cook for about 10 minutes. Turn and bake for another 10 minutes.
• Remove potatoes from oven and set aside.
• Meanwhile, in a large skillet over medium heat, add olive oil. When oil is hot, add the chopped onions and red and green peppers. Cook for about 5 minutes or until onions and peppers are soft. Add the chopped cooked andouille sausage and cook for about another 5 minutes until sausage is hot.
• When the potatoes come out of the oven, add a tablespoon or so of the cooked vegetables on top of each potato slice and sprinkle each with about a teaspoon each of cheddar and pepper jack cheese.
• Place these back in the oven for just a couple of minutes just to melt the cheese.
• Top with Cajun gravy and serve.

Cajun Gravy

• In a deep skillet, add butter and olive oil and cook over low heat until butter is melted and oil is hot. Stir in the flour and continue stirring until it makes a golden paste. Sprinkle in the black pepper and cajun seasoning. Add the chicken broth and continue stirring. Stir in the milk. Stir the Worcestershire and hot pepper and continue stirring until everything is thoroughly mixed and the gravy thickens.
• Drizzle over the Cajun Mini Pizza Poutine slices just before serving. Enjoy!