Smothered Potatoes and Sausage is simple yet packed with flavor. With just a few ingredients—potatoes, the Trinity, and smoked sausage—this dish comes together effortlessly. Slowly simmered in stock and Cajun seasoning, developing a rich, comforting taste. Sweet Daddy D’s Smothered Potatoes and Sausage is a no-angst Cajun classic that delivers big on flavor.
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The Epitome of a Cajun Dish
Traditional Cajun dishes passed down for generations in South Louisiana, are known for their simplicity and resourcefulness. They rely on inexpensive ingredients and straightforward cooking methods, often using a single pot, like a cast-iron Dutch oven, to slowly simmer and develop deep, rich flavors.
Acadian settlers—whether fishermen, farmers, or ranchers—were humble people whose cooking evolved from classic French techniques adapted to their new environment. Dishes like Smothered Potatoes and Sausage reflect this heritage. While Papa fished or farmed, Momma tended the home, with Dutch ovens simmering hearty meals of homegrown potatoes and smoked sausage from the latest boucherie.
Here’s What You Need
These are the key ingredients used in this recipe. A complete list, with quantities, is included in the printable recipe card at the end of this article.
Ingredient Notes
- Potatoes: I recommend a medium starch potato like Yukon Golds.
- Substitutes: You can substitute Russets (higher starch), or Red or White potatoes (less starch). The starch in the potatoes will help thicken the gravy, but use whatever type of potatoes you like or have on hand.
- Sausage: Use mild or hot Smoked Pork Sausage or Andouille. Smoked pork sausage has a milder flavor while Andouille will add more spice to the dish.
- Bacon: Use thick-cut hickory or pecan-smoked bacon. I don't recommend sweeter flavors like cherry or apple smoked.
- Substitutes: Use saved bacon renderings from other recipes or any vegetable oil for the bacon.
- Stock: Use homemade or commercial chicken stock.
- Substitutes: Bouillion cubes, and vegetable stock are good substitutes. Use water only if you don't have anything else.
- Salt: This recipe was developed using Le Bon Papa Creole Seasoning, a no-salt, no-MSG all-purpose Creole or Cajun seasoning. If you use a seasoning that contains salt, taste the gravy before adding more salt.
- Other Sources of Salt: The bacon and sausage will likely contain salt; commercial chicken stock may contain salt. Use unsalted stock to reduce salt content.
Cookware
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This one-pot recipe does not require special equipment and can be prepared in a Dutch Oven or Cast-Iron Dutch Oven. Ingredient preparation can be done with common kitchen tools.
Hints and Tips (FAQ)
My rule of thumb: Use 1 slice of bacon for each tablespoon needed.
That is a personal preference. Peeled potatoes will break down more, helping to make a thicker and smoother gravy. It's perfectly fine not to peel the potatoes (you may even get more nutrients from the skin), and this will deliver a different texture to the dish.
Yes, you can make this recipe meatless. Use vegetable broth and leave the sausage and bacon out for a vegetarian dish.
When this recipe is finished, the potatoes should be soft, but not crumbly, and the gravy should have a smooth, slightly thick consistency. The starch released while sauteeing the potatoes will help thicken the gravy. The slow cooking process incorporates the flavors; use the lid to control the amount of thickening while simmering. If the gravy gets too thick, add more stock.
Here’s What You Do
First…you have a beer. Even the simplest recipes are easier when the cook is prepared and mise en place is performed. That starts by getting in the right frame of mind. Sip a beer while you read the recipe all the way through. Learn what ingredients and equipment you will need and what you will do each step of the way.
Mise en Place
Make this fun and no-angst by performing Mise En Place. Prepare all the ingredients before you begin cooking. Then, most of the work is done and all you'll have to do is assemble the recipe as you go!
Here are the steps of Mise En Place for this recipe:
- If using bacon, slice it into 1 to 2-inch pieces.
- Slice the smoked sausage into approximate ¼ inch medallions.
- Rough chop the Trinity (yellow onions, bell pepper, and celery) and place them all in a prep bowl together.
- Rough chop the garlic and place it in a prep dish.
- Combine the Herb and Spice Blend into a small prep bowl.
- Peel and cut the potatoes into approximately 1 to 1 ½-inch cubes.
- Measure the chicken stock.
Start with the Trinity and Aromatics
What happens in this step? This dish's flavor profile is built from the bottom up. The foundational flavor begins by rendering fat upon which the Trinity and aromatics build intense flavor.
- Start with the bacon in a cold Dutch oven. Turn the heat to medium and render the fat while the bacon crisps, about 5 to 6 minutes. Reserve the bacon to add back later (optional).
- After removing the bacon add the sausage. Brown the sausage for about 5 minutes, then remove it and reserve it for later. Make sure to leave the renderings in the Dutch oven.
Lagniappe Tip: Starting the bacon in a cold pan and bringing the heat up slowly, will render the bacon fat more thoroughly before the bacon curls and browns.
- Add the Trinity to the rendered fat and saute until starting to brown about 10 minutes. The onions should be mostly translucent and slightly brown on the edges.
- Next, add the chopped garlic and the Herb and Spice Blend. Mix well and saute until aromatic, about 2 minutes.
Smother the Potatoes
What Happens in this step? Searing the potatoes lightly enhances their flavor and activates their starch, which helps thicken the dish. Deglazing the pan deepens and spreads the flavors, while smoked sausage adds a rich, smoky, and earthy element. Slowly simmering everything in a flavorful stock allows the ingredients to meld together into a cohesive and delicious dish.
- Increase the heat to medium-high. Add the potatoes, stirring to coat them in the renderings. Saute for about 5 minutes until the edges sear slightly.
- Next, add the sausage back to the Dutch oven and stir to combine.
Lagniappe Tip: The natural starch in the potatoes will serve to thicken the sauce. Have extra stock reserved if you need to thin it out later.
- Now, add just enough chicken stock to come up to the top of the potatoes. That should be about 2 cups, but depends on the size of your Dutch oven.
- Bring the stock to a boil, then reduce the heat. Partially cover the Dutch oven and simmer on low for about 20 minutes.
Lagniappe Tip: To monitor and control the thickening, partially cover the Dutch oven and alternate between covered and uncovered until it's the way you want.
- Start checking the potatoes for doneness after 15 minutes by probing them with a fork or a skewer. We are looking for a soft, but somewhat firm potato that offers no resistance, but does not break apart when probed. If needed, continue to simmer for another few minutes, checking frequently.
Lagniappe Tips: Make the gravy as thick or as thin as you like it. The potato's natural starch is a thickener while the stock thins the gravy; a slow simmer causes the starch and stock to interact and balance, optimizing the flavor.
Serving Suggestions
When the potatoes are tender and the gravy is at a thickness that you like, the dish is ready to serve. Adding the bacon back to the Dutch oven will add a flavorful and interesting texture. You could also crumble the crispy bacon on top of each serving along with some sliced green onions or parsley.
Smothered Potatoes with Sausage is a great main dish served over long-grain or medium-grain white rice. Give your dish more flair with Jasmine, Basmati, Saffron, or Brown Rice. Enter the WOW zone by serving this over Dirty Rice or Rice Pilaf. Can you image a scoop of Cajun Jambalaya alongside? Speaking of alongside, a nice pork chop, roasted chicken, or Cajun Meatballs would be stellar.
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Leftover Tips
To store leftover Smothered Potatoes, allow them to cool before refrigerating. Make sure to use an airtight container and refrigerate within two hours of cooking. Leftovers can be held in an airtight container in the refrigerator for 3 to 5 days.
Leftovers can also be frozen for up to 3 months. I don't give a hearty endorsement to freezing these leftovers because while the fat from the bacon and sausage may help the potatoes maintain their texture, the leftovers may not be up to the original quality.
If frozen, thaw in the fridge overnight. Reheat leftovers in a saucepan or skillet over medium heat; add a little water or stock if the gravy needs to be thinned. Stir or shake the saucepan until warmed through. You can also use the microwave to reheat the Smothered Potatoes.
Want some of that Cajun Smothered Goodness? Sweet Daddy D has you covered!
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Yeah You Right!
Publisher's Note: This article and recipe were originally published in July 2022. I am publishing this revision with better instructions, step-by-step images, and tips.
Recipe
Smothered Potatoes and Sausage
Here's What You Need
- 3 tablespoons Bacon Grease See Notes
- 2 pounds Yukon Gold Potatoes See Notes
- ¼ pound Smoked Sausage See Notes
- 2 cups Yellow Onions
- 1 cup Green Bell Peppers
- ½ cup Celery
- 5 cloves Garlic
- 2 cups Chicken Stock See Notes
Herb and Spice Blend
- 1 tablespoon Creole Seasoning
- ½ teaspoon Kosher Salt
- ½ teaspoon Ground Black Pepper
Here's What You Do
- Place the bacon in a cold Dutch oven over medium heat. Fry the bacon to render its fat until crispy. This will take about 5 to 6 minutes. Remove the bacon from the Dutch oven,
- Add the sausage medallions to the bacon grease. Brown the sausage for about 5 minutes, then remove the sausage and reserve.
- Add the Trinity (yellow onions, bell peppers, and celery). Saute until starting to brown and the onions are beginning to turn translucent. This will take about 15 minutes.
- Next, add the garlic and the Herb and Spice Blend. Stir to combine until aromatic. 2 Minutes.
- Increase the heat to medium-high.
- Add the potatoes to the Dutch oven. Stir to coat the potatoes with the Trinity mixture and continue to saute for about 5 minutes until the potatoes start to brown on the edges.
- Add the sausage back to the Dutch oven and stir to combine. Continue to saute for about 2 minutes.
- Add the chicken stock to the Dutch oven, starting with a little to deglaze the bottom. Once you have deglazed the bottom, add the remaining stock. See Notes
- Simmer with lid partially on for about 20 minutes or until potatoes are soft. If potatoes aren't ready, continue to simmer, checking every five minutes until ready.
- If you would like, add back the bacon. If you stir the bacon into the potatoes, they will lose thier crispness. If you want to maitain the crispness, sprinkle the bacon on top of each serving.
- Serve this over rice as a Main Course or without rice for a side dish.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
read the "It's Me" page to find out more about me and this website…
DrDan
Hi Dave (Sweet Daddy D)
It looks so good; I will try it soon, but we will see if I can just follow the recipe. I have never made gravy with just the starch for the gravy—great tip.
I second the cookbook suggestion
Dan
Sweet Daddy D
DrDan! I would be honored if you gave it a try! Thanks for reaching out!
carliss henderson
wow ...just got your seasonings ,and its awesome. But how did you know i was making smothered potatoes today...iam all the way in Boston,MA.lol
Sweet Daddy D
Sweet Daddy D knows all! Enjoy...and thanks for the order!
Cynthia Scott
Dear Siar,
I absolutely love your recipes. They remind me of my grandmother's dishes in Labadieville, La. Do you have a cookbook out. If yes, I would like to purchase it. Thank you for the most delicious recipes.
Sweet Daddy D
Thanks, Cynthia. The best compliment I could get is when someone connects my recipes with a grandmother or mother. No cookbook yet, but thanks for asking. Keep cooking!
Joel
GREAT method, the flavor and methodology for this Cajun is great ... but 1/4 pound of sausage to 2 lbs of potatoes is woefully lacking. I do 2 lbs of sausage with this recipe and it's fantastic. C'est bon!
Sweet Daddy D
Thanks, Joel. I agree, 1/4 pound of sausage does not sound like enough. I'll have to go over my notes when I was developing the recipe and see if I can figure that out. I don't think I'd personally use as much as 2 pounds, but looking at my pictures, I definitely used more than 1/4 pound. I probably use around a pound when I make it. I love the sausage flavor, but want the potatoes to rule. Either way, you should definitely make whatever adjustments you want. I appreciate you giving the recipe a try, so glad you liked it.
Crystal
My dad made this my whole childhood, & when I grew up and moved away…he’d always make it for me when I came home to visit. He passed away almost 2 yrs ago. I’m missing him big tonight & made this. Tastes just like the way he made it.
Thank you.
Sweet Daddy D
Thank you for sharing that with me, Crystal. Connections to family past and present is what this food is all about. I'm so happy my recipe made that connection for you. I'm sorry for your loss, but hope that you find comfort in his memory.
Val
This brought me back to my childhood I am from Lafayette and my Granny used to make this. Thank you so much not just for the recipe but for the memories I shared with my family as well
Sweet Daddy D
Yeah you right, Val. I love a family connection to my recipes. Thanks for giving it a try and taking the time to tell me about it. So glad you liked it. Maybe 5-stars??!
Victoria
Made it tonight for the first time, i did add green beans (sorry, i know, i know, usually i stick to the recipe exactly the first time) but everything else was exact to the recipe!
The reviews were spot on, it was fantastic and a keeper! We’re from SE Texas but living in the Midwest so the best sausage we could find was a type of beef hot link similar to andouille (we can’t get traditional andouille here),but it worked well with the seasoning…your recipe reminded us of home and was easy to make, thank you!
Sweet Daddy D
Thanks, Victoria. I appreciate you trying my recipe, so glad you liked it. Thanks for taking the time to let me know, I hope you find more recipes that remind you of home!
Ken
Made it for the first time today and took it to a potluck as a side (no rice). Several people commented on how good it was.
With that much seasoning I was afraid it would be too spicy for some of the folks. It did have some spiciness when I tasted it while cooking, but the starch in the potatoes absorbed nearly all of it, so I might end up adding a bit more next time.
Sweet Daddy D
Thanks, Ken. I appreciate you giving my recipe a try, so glad you liked it.
Avery
Good recipe to the T ! I did tweak it a little. I used fresh 50/50 pork/beef sausage. Cut the bacon completely out just cause the sausage has so much rendered grease. Otherwise, perfect.
Sweet Daddy D
Great to hear, Avery. You should tweak it to your liking. Thanks for giving the recipe a try, so glad you liked it.
Amanda
Very easy to follow and delicious
Sweet Daddy D
Thanks for giving it a try, Amanda!
Mike Connelly
Love your recipes but you may want to add to your recipe how many slices of bacon will make 3 tablespoons of grease.
Not anything that bothered me because I have saved bacon grease that's fresh but it might be helpful to others (as in when I shared this recipe with family).
Thanks, I love your food!
Sweet Daddy D
Thanks for the comment, Mike. That's a great suggestion and I will insert that information. I appreciate the kind words about my recipes. Keep cooking and enjoy!
cynthia scott
I love your recipes!!
Sweet Daddy D
Thanks, Cynthia!