• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
First...you have a beer
  • Home
  • It's Me
    • Privacy Policy
  • Recipes
  • Lagniappe
  • Contact Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • All Recipes
  • It's Me
    • Privacy Policy
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Cajun Recipes

    Smothered Potatoes and Sausage

    Published: Jul 21, 2022 · Modified: Jul 31, 2022 · By: Sweet Daddy D · This post may contain affiliate links · This blog generates income via ads

    1.7K shares
    Jump to Recipe Print Recipe

    What Smothered Potatoes and Sausage lacks in fanciness, it makes up in flavor. Not many ingredients: potatoes, the Trinity, and smoked sausage are just about it. Combine these ingredients with some stock and simple Cajun seasonings and simmer slowly for around 20 minutes. You won't believe the flavor that emerges. Sweet Daddy D’s Smothered Potatoes and Sausage is a simple, no-angst Cajun dish that checks all the boxes.

    smothered potatoes with  sausage on green dish
    Sweet Daddy D's Smothered Potatoes and Sausage

    This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

    If you want to just skip to the recipe, click the "Jump To Recipe" button above or the Recipe link below and you’ll go right there without having to scroll through my article. 

    Jump to:
    • The Epitome of a Cajun Dish
    • Here’s What You Need
    • Here’s What You Do
    • Hints and Tips (FAQs)
    • Recipe
    • Comments or Questions?

    The Epitome of a Cajun Dish

    Traditional Cajun dishes, the ones that go back generations in south Louisiana, are often described by their frugal nature. Simple, inexpensive ingredients are prepared in a simple process. Generally, that process involves only one pot, like a cast iron Dutch oven, and takes a while to slowly simmer. These dishes served the purpose of spreading meager resources to feed many but doing so with a remarkable depth of flavor.

    The typical Acadian settler, whether they be fishermen, farmers or ranchers were simple people. Their cooking techniques basically evolved from classic French techniques, molded by the necessity of their conditions. Dishes like Smothered Potatoes may be a product of their cultural expression. While Papa is off fishing or farming, Momma’s tending to household and family needs, with a couple of Cast Iron Dutch ovens hanging in the hearth filled with slowly simmering goodness. Potatoes would be plentiful as would smoked sausage from the latest Boucherie, which would have been grown or produced by the family or traded with relatives or neighbors in exchange for something they needed. 

    Here’s What You Need

    Here are some of the key ingredients for this recipe:

    ingredienst for smothered potatoes

    Notes on Potatoes, Sausage, and Stock: Check out the Hints and Tips (FAQs) below for what types to use and what can be substituted.

    coupon for Le Bon Papa Creole Seasoning

    Equipment

    Here is some of the equipment I used in making this recipe:

    As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. These items from Amazon will help you with this recipe:

    Dutch Oven

    Cast Iron Dutch Oven

    Prep bowls (cambro)

    Prep Bowls (glass)

    Measuring Cups (metal)

    Measuring Cups (glass)

    Measuring Spoons

    Cutting boards

    Chef's Knives

    Wooden Spoons

    Here’s What You Do

    First…you have a beer. Even the simplest recipes go better when the cook is prepared and mise en place is performed. That starts by getting in the right frame of mind. Get a beer, sit down and read the recipe all the way through while you sip. Learn what ingredients and equipment you will need and what you will do with each one.

    Mise en Place

    Prepare all the ingredients before you begin cooking. If the ingredients are prepped and placed in small bowls, all you will have to do is assemble the recipe as you go.

    • 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.
    prepared ingredients for smothered potatoes
    Mise en place

    Start with the Trinity and Seasonings

    What happens in this step? The flavor profile for this dish is built from the bottom. Potatoes aren't very flavorful on their own, so here is where we start a foundation of intense flavor that will transform this dish into something more than just a pot of potatoes.

    Start the bacon in a cold Dutch oven over medium heat.

    Note on Bacon Grease: Alternately you can use 3 tablespoons of saved bacon grease or substitute vegetable oil. Check out the FAQs below for a word on how much bacon you need for this.

    bacon in a Dutch oven
    Start with bacon in a cold Dutch oven

    Once the bacon is crispy, about 6 or 7 minutes, remove the bacon and add the sausage. Brown the sausage for about 5 minutes, then remove it and reserve it for later.

    sausage medallions browning in a Dutch oven
    Brown the sausage in bacon grease

    Add the Trinity to the rendered fat and saute until starting to brown, which will take about 15 minutes. The onions should be mostly translucent and slightly brown on the edges.

    The trinity frying in a Dutch oven
    Fry the Trinity

    Next, add the chopped garlic and the Herb and Spice Blend. Mix well and saute until aromatic, about 2 minutes. 

    garlic and herbs added to the trinity in a Dutch oven
    Add garlic and the Herbs and Spices

    Smother the potatoes 

    What Happens in this step? This is where we infuse rich flavor into the potatoes. Potatoes will be sauteed briefly in the flavor foundation that will intensify when deglazed. The smoked sausage will add the earthy, smoked flavor and all will meld while slowly simmering in a rich stock.

    Increase the heat to medium-high. Now add the potatoes to the Dutch oven. Stir thoroughly to coat all of the potatoes with the trinity and bacon grease. Allow the potatoes to saute for about 5 minutes until some brown edges are showing up. Don’t stir too often so the potatoes have a chance to start browning.

    uncooked potatoes mixed with the trinity and seasonings in a Dutch oven
    Mix the potatoes in all that flavorful goodness

    Next, add the sausage back to the Dutch oven and stir to combine.

    sliced sausage added to the potaoes and trinity in a Dutch oven
    Throw the browned sausage in with the potatoes

    Add enough chicken stock to come up to the top of the potatoes. No need to completely cover the potatoes with stock, but just enough to come up to the top of the potatoes. That should be about 2 cups, that will depend on the size of your Dutch oven.

    Tip on the stock: The natural starch in the potatoes will serve to thicken the sauce. Depending on the potatoes you use and the amount of time it all simmers, the thickness will vary. Have some extra stock reserved if you need to thin it out later.

    stock added to potaoes and sausage in a Dutch oven
    Simmer everything for around 20 minutes

    Bring the stock to a boil, then reduce the heat to a simmer. Partially cover the Dutch oven and simmer on low for about 20 minutes.

    Pro Tip: If you don't want the sauce to thicken quickly, completely cover the Dutch oven. If you want it to thicken, keep the cover off. If you want to monitor and control the thickening, partially cover the Dutch oven and alternate between covered and uncovered until it's the way you want.

    cover partially on a Dutch oven
    This is "partially covered"!

    Check the potatoes for doneness by probing with a fork or a skewer. When the potatoes are soft, they are done. If needed, continue to simmer another few minutes, but check frequently. 

    simmering smothered potatoes in a Dutch oven
    Looks ready to me

    Serve it up

    When the gravy is at a thickness that you like, it's time to serve. Add back the bacon if you like. The bacon is pretty crispy but it will lose its crispness if stirred into the sauce. If you want it to remain crispy, just sprinkle the bacon on top of your serving.

    Smothered Potatoes with Sausage can be served as a side dish or as the main course. To serve as the main course, ladle the potatoes, sausage, and sauce over long grain rice, or your favorite rice. Serve a nice pork chop on the side and you have the makings of a feast.

    Sign up for my email notifications of new recipes and posts right HERE.

    Hints and Tips (FAQs)

    What type of potatoes should I use for this?

    I recommend a potato with a medium starch content, like Yukon Golds. You can use whatever type of potatoes you like or have on hand. A higher starch content potatoes like a Russet would be fine, but the amount of starch may make the gravy get too thick. Likewise, a red potato with a relatively lower starch content may not add enough thickening to the dish. I've found that Yukon Golds are just about right. That being said, if all I had was Russets or Reds, that's what I'd go with.

    What type of sausage should I use for this?

    Again, use a sausage that you like. Make sure to use a smoked sausage as opposed to a fresh sausage. I use a Mild or Hot Smoked Pork Sausage, but Andouille would also be fine. Andouille would lend a little more spice and a different flavor profile to the dish than Smoked Sausage.

    What can I substitute for the Chicken Stock?

    You can substitute Vegetable Stock for Chicken Stock. Other options are Beef Stock or plain water, although neither excites me very much.

    How many slices of bacon make 3 tablespoons of bacon fat?

    My rule of thumb: Use 1 slice of bacon for each tablespoon needed.

    Here's the TMI: It really depends on the size of the slices. Some slices can be shamefully thin while the other end of the spectrum is a thick-cut slice that makes a thud when you lay it in the pan. Using an average of 12 slices per pound, which is a nice, thick cut, I estimate a yield of between 2 and 3 teaspoons per slice. So that's about ⅔ to 1 Tablespoon of bacon drippings per slice of bacon. This is based on an estimated 1 cup of bacon drippings (fat, if you will) rendered from 1 ½ to 2 pounds of bacon. That sounds about right to me, based on my experience. If I need 3 tablespoons of bacon drippings, I fry 3 slices of bacon. If it looks like too much when I'm done, I simply remove so of the rendered drippings. This is not based upon scientific analysis. Other factors besides the thickness of the slice can come into play: how lean is the bacon and how are you rendering the drippings? Slowly fried in a cast iron pan will render more fat than frying it too fast on a lower quality surface. Too much to think about!

    How do I handle leftovers?

    Allow the Smothered Potatoes to cool down prior to the refrigerator, but make sure to refrigerate within two hours of cooking. Leftovers can be held in an airtight container in the refrigerator for 3 to 5 days. They can also be frozen for up to 3 months, but I don't give a hearty endorsement to that. The fat in the bacon grease and sausage may help the potatoes maintain their texture, but it may not be up to the original quality. My suggestion is to freeze leftovers only as a last resort.

    Reheat leftovers in a saucepan or skillet. Use medium heat and stir or shake until warmed through. You can also use the microwave to reheat the Smothered Potatoes.

    smothered potatoes and sausage on a green plate
    Sweet Daddy D's Smothered Potatoes and Sausage

    Want some of that Cajun Smothered Goodness? Sweet Daddy D has you covered!

    • Cajun Smothered Round Steak
    • Cajun Smothered Chicken
    • Cajun Smothered Pork Chops
    • Smothered Green Beans and Potatoes-Cajun Style

    If you make this recipe:

    • Tell us about it in the Comments section below
    • LEAVE A RATING ON THE RECIPE-worthy of 5-Stars?
    • Questions or Comments? that’s the place!
    • SIGN UP FOR OUR EMAIL UPDATES so you don't miss anything!
    • Post a picture and share it with your friends on our Social Media:

    1.7K shares

    Yeah You Right!

    Recipe

    simmering smothered potatoes in a Dutch oven

    Smothered Potatoes and Sausage

    Simple Cajun goodness. Potatoes and Smoked Sausage gently simmered in a rich stock with South Louisiana seasoning! It's a Main Dish or a Side!
    5 from 4 votes
    Print Pin Rate
    Course: Main Dish, Side Dish
    Cuisine: Cajun
    Keyword: Smothered Potatoes
    Prep Time: 15 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 10 minutes
    Servings: 8 Servings
    Calories: 224kcal
    Author: Sweet Daddy D

    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 Sutch oven over medium heat. Fry the bacon to render grease 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

    Substitute saved bacon grease if you don't have bacon. You can also use vegetable oil in place of the bacon grease.
    You can use your favorite potatoes. Russet or Red Potatoes work fine but they have a slightly different starch level than Yukon Golds. 
    Use smoked (not fresh) sausage. Use your favorite type. Andouille works well and will have a spicier flavor profile than smoked sausage.
    Vegetable Stock or water can be substituted for the Chicken Stock. Water will not add any flavor to the dish. 
    Leftovers can be stored in the fridge for 3 to 5 days in an airtight container. Reheat on the stove over medium heat until warmed through. You can also reheat it in a microwave. 
    You can freeze leftovers for up to 3 months in an airtight container, however, the texture may not be optimal when defrosted. 

    Nutrition

    Calories: 224kcal | Carbohydrates: 28g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 374mg | Potassium: 696mg | Fiber: 4g | Sugar: 4g | Vitamin A: 363IU | Vitamin C: 42mg | Calcium: 35mg | Iron: 1mg
    « Homemade Spaghetti and Meatballs
    Pulled Beef Sandwiches »
    1.7K shares

    Reader Interactions

    Comments

      Have a Comment or a Question? Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Amanda

      December 22, 2022 at 11:48 am

      5 stars
      Very easy to follow and delicious

      Reply
      • Sweet Daddy D

        December 22, 2022 at 11:54 am

        Thanks for giving it a try, Amanda!

        Reply
    2. Mike Connelly

      July 23, 2022 at 5:10 pm

      5 stars
      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!

      Reply
      • Sweet Daddy D

        July 24, 2022 at 9:43 am

        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!

        Reply
    3. cynthia scott

      July 21, 2022 at 3:53 pm

      I love your recipes!!

      Reply
      • Sweet Daddy D

        July 21, 2022 at 4:45 pm

        Thanks, Cynthia!

        Reply

    Primary Sidebar

    It's Me!

    Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Sweet Daddy D and glad you found my website. 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...

    Have My Recipes and Articles Delivered Right to Your Inbox

    Privacy Policy

    NOW AVAILABLE!

    Follow Me on Social Media!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Most Popular Posts

    mirliton shrimp dressing on a blue green plate

    Mirliton and Shrimp Dressing

    close-up of crawfish monica

    How to Make Crawfish Monica

    green beans smothered with potatoes, ham and bacon in a white bowl

    Smothered Green Beans and Potatoes-Cajun Style

    crawfish bisque with stuffed heads and rice in a white bowl with french bread and salad

    Cajun Crawfish Bisque

    stuffed artichoke casserole topped with lemon slices in a baking dish

    Stuffed Artichoke Casserole

    Copyright © 2021 • SDD Enterprises, LLC • All rights reserved.

    Search this Site

    Footer

    ↑ back to top

    Copyright © 2021 • SDD Enterprises, LLC • All rights reserved

    Join our Email list

    • Sign Up! for emails and updates

    About

    • It's Me!
    • Privacy Policy
    • Contact

    Search this Site

    As an Amazon Associate, I earn from qualifying purchases.

    1.7K shares
    1.7K shares