Louisiana Smothered Potatoes Food

SMOTHERED POTATOES & SAUSAGE

Steps:

• Start off by washing, then peeling the potatoes.
• Next slice the potatoes in even slices (so that they can cook evenly!)
• Place the peeled & sliced potatoes in a large bowl with water to prevent the potatoes from browning, then dice up the other ingredients.
• Pour the vegetable oil in a large skillet, and heat the oil over medium heat.
• Add in the sliced smoked sausage, and cook until browned, then remove from the pan.
• Now drain, and pat dry the potatoes, then add in the potatoes into the hot oil, and fry.
• Once the potatoes start to get nice and tender, add in the peppers and onions.
• Sprinkle in the salt, pepper, and garlic powders.
• Pour in the chicken broth, and fold the ingredients.
• Toss the smoked sausage back into the pan, and combine the ingredients.
• Cook until everything is nice and tender, and the broth is absorbed by the potatoes.
• Serve and enjoy!

SMOTHERED POTATOES RECIPE

Steps:

• Heat olive oil in your pot/pan on medium heat, then add the potatoes along with the onions. Cover with the lid and let them cook for a few minutes. You need to keep checking and flipping the potatoes so that they don't get burnt.
• Add the water or stock, cover with the lid and cook for a few minutes.
• When the potatoes are almost done, add the garlic, salt, and pepper and cook without a lid until you the potatoes are cooked through and the thinnest slices are a bit mushy. Remove from heat and serve with fresh herbs, sour cream, pesto, or anything that you like.

25 EASY CAJUN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Cajun dish in 30 minutes or less!

SMOTHERED POTATOES

Steps:

• In large heavy pot fry bacon until slightly crisp; remove, drain and crumble.
• Drain all but 2 tablespoons bacon drippings from pot.
• Add onions, red and green bell peppers, celery and potatoes.
• Cook on medium heat, covered, stirring occasionally without mashing until potatoes are tender; turn off fire.
• Sprinkle over with garlic powder, salt and pepper.
• Add processed cheese and reserved crumbled bacon, stirring gently to coat.
• Sprinkle with Parmesan cheese.

SMOTHERED POTATOES

Steps:

• Season potatoes with salt and pepper to taste. Place flour in a shallow dish or bowl; coat potatoes with flour. Add onion to potato/flour mixture and set aside.
• Heat oil in a medium skillet over medium-high heat. When oil is hot add potato/onion mixture and cook until golden brown, stirring occasionally to prevent burning.
• When mixture has browned, reduce heat to low, add water and cover skillet. Simmer for 20 minutes, or until tender.

SMOTHERED POTATOES AND SAUSAGE

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.

CAJUN SMOTHERED POTATOES

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

Steps:

• Add oil, onion, and garlic to a skillet. Heat on medium heat, stirring frequently until onions are tender - about 3-5 minutes.
• Add potatoes and chicken broth and cover. Heat over medium heat for 10 minutes.
• The mixture will boil and bubble. Stir every 2-1/2 minutes. Serve topped with salt and pepper and parsley.

LOUISIANA-STYLE SMOTHERED PORK CHOPS

Steps:

• 1. Saute sausage in a large skillet over medium-high heat until browned.
• 2. Drain sausage, reserving drippings in pan.
• 3. Combine flour, salt, and pepper in a large Ziploc bag; add pork chops. Seal bag and shake to coat.
• 4. Add oil to drippings in skillet.
• 5. Cook pork chops in hot oil over medium-high heat for 3 minutes on each side or until browned.
• 6. Transfer pork chops to a 5 or 6-quart slow cooker.
• 7. Layer vegetables and sausage over pork chops.
• 8. Add broth and thyme.
• 9. Cover and cook on LOW for 6 hours.
• 10. Remove pork chops from slow cooker; cover and keep warm. Increase temperature to HIGH.
• 11. Combine corn starch and 2 tablespoons water, stirring until smooth. Stir corn starch mixture into vegetables in slow cooker.
• 12. Cook, uncovered, 10 more minutes or until thickened.
• 13. Spoon rice onto serving plates; top with pork chops. Spoon vegetables and sauce over pork chops. Sprinkle vegetables with green onions and serve with hot sauce, if desired.

BLACK FOLKS SOUL FOOD SOUTHERN SMOTHERED CHICKEN

Steps:

• Combine the chicken seasoning and the garlic & herb seasoning in a small bowl.
• Then rub the seasoning mixture onto the chicken pieces, and set the chicken aside.
• Place 1 cup of the divided flour, garlic powder, onion powder, paprika, and red pepper in a medium-size mixing bowl or 1-gallon resealable food storage bag.
• Shake (or mix) the sealed bag to combine the ingredients for a homemade floured poultry seasoning, and set the flour mixture aside.
• Pour the second cup of flour into a second resealable bag (or medium-sized mixing bowl) and set it aside.
• In another medium-sized bowl, whisk together the buttermilk and egg, and set that mixture aside too.
• The chicken will go through a 3-step process from here.
• First, place the chicken in the bag (or bowl) of seasoned flour and shake or toss to coat the chicken evenly.
• Second, shake off the excess flour and dip the chicken into the buttermilk mixture.
• Third, transfer the chicken to the last bag (or bowl) of flour and shake or toss until it's very well coated.
• Remove the chicken pieces from the bag (or bowl) and lightly brush or spray the chicken with peanut oil or vegetable oil.
• If using an air fryer with a basket, spray the basket with peanut oil or vegetable oil.
• Place the chicken into the air fryer, making sure it's skin-side up. It's okay if the chicken pieces touch; don't overcrowd them.
• Air fry at 360 degrees for a total of 20 minutes.
• Halfway through, after about 10 minutes have passed, flip the chicken over in the air fryer and return to cooking.
• Air fry at 360 degrees for the remaining 10 minutes or until the chicken is golden-brown and crisp all over.
• Keep the chicken in the air fryer on the 'warm' setting until the smothered chicken gravy is ready.
• Add all the ingredients: chicken broth, chicken gravy, whipping cream, flour, chicken bouillon, salt, and pepper in a large pot on low (I used my Instant Pot, with the lid off on the 'slow cook' setting).
• Whisk the ingredients to combine until the gravy mixture is lump-free and the bouillon dissolves.
• Allow the mixture to heat for 3-5 minutes before it's ready to serve with the chicken.
• Serve this Black folks' soul food smothered chicken recipe with the chicken and gravy in separate serving bowls for each dinner guest to combine on their plate. Or combine the chicken and gravy in one serving bowl.
• Optionally, garnish with fresh parsley or green onion and enjoy!