Cajun Smothered Potatoes
Dive into the bold, comforting flavors of Cajun Smothered Potatoes, a one-pot wonder that’s equal parts hearty and irresistible. This Southern-inspired dish features tender russet potatoes layered with smoky andouille sausage, sautéed onions, and green bell peppers, all simmered in a rich, seasoned chicken broth. Infused with Cajun spices and a touch of paprika, this recipe offers the perfect balance of heat and savory depth. The potatoes absorb the flavorful broth, creating a melt-in-your-mouth texture that’s sure to satisfy. Easy to prepare in under an hour, this dish is ideal as a cozy side or a filling main meal. Garnish with fresh green onions and parsley for a pop of color and freshness, and serve warm for a true taste of Louisiana comfort food.
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Recipe Information
Ingredients
- 6 medium, peeled and sliced into 1/4-inch rounds Russet potatoes
- 12 oz, sliced into rounds Andouille sausage
- 1 large, diced Yellow onion
- 1 medium, diced Green bell pepper
- 3 large, minced Garlic cloves
- 3 tablespoons Unsalted butter
- 2 tablespoons Vegetable oil
- 2 cups Chicken broth
- 1 tablespoon Cajun seasoning
- 1 teaspoon Paprika
- 0.5 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 2 stalks, chopped (optional, for garnish) Green onions
- 1 tablespoon, chopped (optional, for garnish) Fresh parsley
Instructions
Peel and slice the potatoes into 1/4-inch-thick rounds. Rinse them in cold water to remove excess starch, then pat them dry with paper towels.
Heat a large skillet or heavy-bottomed pot over medium heat. Add the vegetable oil and 1 tablespoon of the butter.
Once the butter melts, add the sliced andouille sausage. Cook for 3-4 minutes on each side until browned. Remove the sausage from the pan and set aside.
In the same skillet, add the diced onion and green bell pepper. Sauté for about 5 minutes, or until the onion is translucent and the bell pepper softens.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring constantly to prevent burning.
Return the sausage to the skillet and stir to combine with the vegetables.
Layer the potato slices evenly over the sausage and vegetable mixture. Season with Cajun seasoning, paprika, salt, and black pepper.
Pour the chicken broth over the potatoes. Add the remaining 2 tablespoons of butter, scattering small chunks over the dish.
Cover the skillet with a tight-fitting lid and reduce the heat to low. Simmer for 25-30 minutes, stirring gently every 10 minutes, until the potatoes are tender and the broth thickens into a flavorful sauce.
Once the potatoes are tender and the dish is well combined, remove from heat and garnish with chopped green onions and parsley, if desired.
Serve hot as a side dish or enjoy on its own for a hearty meal.
Nutrition Facts
Calories |
2714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.9 g | 183% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 5193 mg | 226% | |
| Total Carbohydrate | 264.3 g | 96% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 25.8 g | ||
| Protein | 95.9 g | 192% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 367 mg | 28% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 7242 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
