Cajun Smothered Potatoes Food
CAJUN SMOTHERED POTATOES
Make and share this Cajun Smothered Potatoes recipe from Food.com.
Provided by CajunCooking
Categories Potato
Yield 4 serving(s)
Number Of Ingredients 10
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
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
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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Smothering (food) Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a covered pan over low heat with a moderate amount of liquid, and can be regarded as a form of stove-top braising. The meat dishes cooked in this fashion are typically served over ...
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