This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about a Cajun Smothered Potatoes Recipe!
Cajun Smothered Potatoes are delectable. My husband took one bite and exclaimed they were delicious and tasted so smoky! The smokiness comes from the smoked Andouille pork sausage in this dish, which helps to take this great side dish to the next level.
So let me tell you about how to transform humble russet potatoes into delicious smothered southern potatoes!
Jump to:
What Are Cajun Smothered Potatoes?
This delicious dish, made with simple ingredients, includes potatoes which are cooked down with vegetables, smoked sausage, and chicken stock or chicken broth. The resulting dish yields tender potatoes and vegetables that have a smoky and savory flavor which is incredibly enticing.
This easy recipe also includes The Trinity in Cajun cooking, which is celery, green bell pepper, and onion.
Now a little bit about smothering, which is one of the great cooking techniques used in many Creole and Cajun dishes. Smothering is very similar to braising. Basically this is a one pot dish that is cooked covered over a low heat for around 30 minutes or so with some chicken broth or stock. The potatoes, Trinity, and spicy sausage are cooked for this good amount of time which results in tender vegetables and incredible flavors!
So "smothering" really just means cooking it down. 😊
🥘 Ingredients
I hope by now you are excited to make this delicious recipe! If so, here are the ingredients you will need:
- Butter (can sub olive oil or vegetable oil)
- Russet potatoes
- Yellow Onion
- Green bell peppers
- Celery
- Fresh garlic (can sub garlic powder, but fresh is highly recommended)
- Andouille sausage (can sub a different smoked sausage if you prefer)
- Chicken broth or chicken stock
- Cajun seasoning (or Creole seasoning) - I used Nunu's Cajun Seasoning
- Salt
- Black pepper
You may already have most of these ingredients available in your pantry! So let's roll up our sleeves and get the ball rolling on this potato and sausage recipe!
🔪 Instructions
A Dutch oven is highly recommended for this dish as it has a cover and retains heat.
Cook The Sausage
Start by setting your stove on a medium heat to a medium high heat. Melt the butter in a Dutch oven or a large pot or cast iron skillet with a cover. Then add the cut up pieces of smoked sausage and cook for around 5 minutes (stir often) or until the sausage has turned a light brown color. Remove the sausage, place on a plate and leave it to the side for now.
Add The Trinity
Time to add the Trinity (diced green bell pepper, onion, and celery) and the garlic to the Dutch oven and cook for 3-4 minutes, stirring often. By this time the veggies should have been softened.
Time For The Potatoes
Add the peeled but up pieces of potato, and cook for about 5 minutes, still on a medium heat. Stir often during this time.
Deglaze With Broth
At the end of the 5 minutes, the bottom of your Dutch oven or skillet will have lots of brown bits, which we will now deglaze by adding the chicken broth or stock. Scrape up the brown bits after adding the liquid, and give everything a very good stir.
Smother It Down
Let's now return the sliced sausage to the pan, along with the seasonings (salt, pepper, and Cajun or Creole seasoning).
Reduce the heat to a simmer and cover. Simmer for 30 minutes and check it every 10 minutes or so, giving it a stir each time. At the end of cooking time, taste and adjust the seasonings by adding additional seasoning to your tastes.
And that my friends, is it! Your dish is now ready to savor with your family!
Suggestions for Serving
Believe me when I say this great recipe is absolutely bursting with comforting flavors! The potatoes are now fork tender and will practically melt in your mouth. Be sure that each bite you take includes both potato and sausage for the best experience. 😉
Sometimes I will add some green onions to this versatile dish if I have them on hand. And if you like extra spice, I recommend adding a bit of cayenne pepper or a few drops of Tabasco.
These smoky potatoes are perfect served as a side dish to accompany some pork chops and green beans to make a complete meal.
To conclude, I do hope you will give this dish a try and let me know how it turns out! The full printable recipe card can be found below!
FAQ
Store any leftover Cajun Smothered Potatoes in an airtight container in your fridge. This is best consumed within 4 days.
Smothering is one of the great cooking techniques used in many Creole and Cajun dishes. Smothering is very similar to braising. Basically this is a one pot dish that is cooked covered over a low heat for an extended amount of time with some chicken broth or stock.
Some great options to accompany this potato dish include pork chops and green beans!
Some Other Recipes You May Enjoy!
Here are some other recipes you may enjoy:
- Easy Cajun Crawfish Sauce Recipe
- How To Make Delicious Cajun Smothered Chicken
- New Orleans Yakamein Recipe
Join Me On A Fun Food Journey!
I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.
Cheers!
Grace
Cajun Smothered Potatoes Recipe
Equipment
- Dutch oven or large pot or skillet with a cover Dutch oven is ideal for this dish, however if you use another cooking vessel be sure it has a cover
Ingredients
- 2 tablespoon butter
- 1.5 lb russet potatoes peeled and cut into bite sized pieces
- 1 small onion diced
- 1 small green bell pepper diced
- 1 celery rib diced
- 6 cloves fresh garlic minced
- 6 oz Andouille sausage or other smoked sausage, cut into bite size pieces
- ½ cup chicken broth or chicken stock
- 1 tablespoon Cajun seasoning
- ¼ ts salt
- ½ ts pepper
Instructions
- Start by setting your stove on a medium heat to a medium high heat. Melt the butter in a Dutch oven or a large pot or cast iron skillet with a cover. Then add the cut up pieces of smoked sausage and cook for around 5 minutes (stir often) or until the sausage has turned a light brown color. Remove the sausage, place on a plate and leave it to the side for now.
- Time to add the Trinity (diced green bell pepper, onion, and celery) and the garlic to the Dutch oven and cook for 3-4 minutes, stirring often. By this time the veggies should have been softened.
- Add the peeled but up pieces of potato, and cook for about 5 minutes, still on a medium heat. Stir often during this time.
- At the end of the 5 minutes, the bottom of your Dutch oven or skillet will have lots of brown bits, which we will now deglaze by adding the chicken broth or stock. Scrape up the brown bits after adding the liquid, and give everything a very good stir.
- Let's now return the sausage to the pan, along with the seasonings (salt, pepper, and Cajun or Creole seasoning).
- Reduce the heat to a simmer and cover. Simmer for 30 minutes and check it every 10 minutes or so, giving it a stir each time. At the end of cooking time, taste and adjust the seasonings by adding additional seasoning to your tastes.
Leave a Reply