Louisiana Smothered Potatoes Recipes

CAJUN SMOTHERED POTATOES

Cajun Smothered Potatoes image

Make and share this Cajun Smothered Potatoes recipe from Food.com.

Provided by CajunCooking

Categories Potato

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb irish potato, cubed
1/2 lb bacon, cut Into pieces
1/2 lb tasso, cut Into pieces
1/2 lb pork sausage, hot, cut into pieces
1 small yellow onion, sliced small
1 bunch green onion top, chopped
to taste garlic powder
to taste salt
to taste pepper, red and black
to taste parsley flakes

Steps:

Mix sausage, bacon, Tasso, potatoes in cooking pot. Season mixture with seasoning listed above.
Add water to potatoes. Do not cover potatoes completely with water!
Cook over medium to high heat, stir-ring occasionally to keep from sticking until potatoes are tender.
Serve hot.

SMOTHERED POTATOES AND SAUSAGE

Smothered Potatoes and Sausage image

I first tasted this dish at a little local restaurant in Lafayette, Louisiana, my hometown. I live in Texas and where I live, all we have are chain restaurants. I was mentioning this dish to someone, and she shared this easy recipe with me. When cooking Cajun/Creole food, rarely is there an exact recipe; things are seasoned to...

Provided by Alana Ansley

Categories Pork

Time 1h45m

Number Of Ingredients 4

Ingredients

2 pkg sausage (i use eckrich skinless)
6 potatoes (i use 1/2 bag yukon gold)
1/2 onion, chopped
seasoning to taste

Steps:

1. Slice the sausage into 1/2-1 inch pieces and chop your onion. I use frozen, chopped onion. Peel potatoes and cut them into uniform cubes, about 1-2 inches square.
2. Heat 3 tbsp oil in a large skillet or Dutch oven, and add the sausage and onion. Cook over medium to medium-high heat until onions are translucent and sausage begins to brown. Add a tablespoon or two of water if sausage starts to stick.
3. Add potatoes to the pot along with the sausage and onions. Fill the pot with about 2 inches of water and add seasoning of your preference. Since I am from south Louisiana, I like spicy food. I use onion powder, garlic powder, and Tony Chachere's (Cajun seasoning). I sometimes add chicken bouillon powder to the water, as well.
4. Cover and cook over medium heat, stirring occasionally, until potatoes absorb the water, about 60-90 minutes. If the water cooks out before the potatoes are very soft, add more. You don't want the potatoes to get crusty.
5. Your dish is done when the water is all absorbed by the potatoes, and the potatoes are extremely soft.

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