Smothered Potatoes and Sausage

Smothered Potatoes And Sausage Recipe

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Alana Ansley


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!


★★★★★ 2 votes

15 Min
1 Hr 30 Min


Add to Grocery List

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

How to Make Smothered Potatoes and Sausage


  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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About Smothered Potatoes and Sausage

Course/Dish: Pork
Other Tag: Quick & Easy

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