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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!
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Main Dish, Side Dish
Cuisine: Cajun
Keyword: Smothered Potatoes
Servings: 8 Servings
Calories: 224kcal

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.


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. 


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

This recipe came from www.firstyouhaveabeer.com.