Alana Ansley Recipe

Smothered Potatoes and Sausage

By Alana Ansley alanaransley


Recipe Rating:
 2 Ratings
Serves:
5-6
Prep Time:
Cook Time:

Alana's Story

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 the cook's taste. This is my husband's favorite dish that I cook, and the skinless sausage imparts such a wonderful flavor to the potatoes. Enjoy!

Ingredients

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

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.

About this Recipe

Course/Dish: Pork
Other Tag: Quick & Easy


  • Comments

  • 1-4 of 4
  • user
    Grace Mincel GraceAnne - Jul 15, 2010
    Wow this sounds so good!! just my type of comfort food:) Can't wait to make it. Thank you.
  • user
    Alana Ansley alanaransley - Aug 29, 2010
    This has now become my husband's favorite dinner, and I have to make it every two weeks or so.
  • user
    Karen Hymel pookkie - Aug 9, 2011
    I tried this recipe and say it's Family Tested & Approved!
  • user
    Laura MONROE LOVEHEALTH - Apr 10, 2013
    I am from that area too and they served this to us in school talk about good...I like to used the Richards sausage and it take me only 30 minutes to make this recipe!!